Recipe for peach avocado corn salad lemon avocado oil and peach white balsamic vinegar
Ingredients
Salad Base:
3 ears sweet corn, raw or lightly grilled (kernels cut off the cob)
2 large ripe peaches, sliced or diced
2 ripe avocados, diced
1/2 small red onion, finely diced
1/2 cup crumbled feta or cotija cheese
1/4 cup fresh cilantro or basil, chopped
1 small jalapeño, thinly sliced (optional)
Dressing:
1/2 tsp sea salt
1/4 tsp freshly cracked black pepper
Instructions
In a small bowl, whisk together the Tubac Gourmet Foods Lemon Avocado Oil, Tubac Gourmet Foods White Peach Balsamic Vinegar, sea salt, and black pepper until fully emulsified.
In a large mixing bowl, combine the sweet corn kernels, sliced peaches, red onion, chopped herbs, and jalapeño (if using).
Pour the vinaigrette over the salad mixture and gently toss to coat all ingredients evenly.
Add the diced avocado and crumbled feta/cotija cheese last. Gently fold them in to keep the avocado intact and prevent the cheese from muddying the dressing.
Taste and adjust salt or pepper if needed. Serve immediately at room temperature or chilled.
In a small bowl, whisk together the Tubac Gourmet Foods Lemon Avocado Oil, Tubac Gourmet Foods White Peach Balsamic Vinegar, sea salt, and black pepper until fully emulsified.
In a large mixing bowl, combine the sweet corn kernels, sliced peaches, red onion, chopped herbs, and jalapeño (if using).
Pour the vinaigrette over the salad mixture and gently toss to coat all ingredients evenly.
Add the diced avocado and crumbled feta/cotija cheese last. Gently fold them in to keep the avocado intact and prevent the cheese from muddying the dressing.
Taste and adjust salt or pepper if needed. Serve immediately at room temperature or chilled.
In a small bowl, whisk together the Tubac Gourmet Foods Lemon Avocado Oil, Tubac Gourmet Foods White Peach Balsamic Vinegar, sea salt, and black pepper until fully emulsified.
In a large mixing bowl, combine the sweet corn kernels, sliced peaches, red onion, chopped herbs, and jalapeño (if using).
Pour the vinaigrette over the salad mixture and gently toss to coat all ingredients evenly.
Add the diced avocado and crumbled feta/cotija cheese last. Gently fold them in to keep the avocado intact and prevent the cheese from muddying the dressing.
Taste and adjust salt or pepper if needed. Serve immediately at room temperature or chilled.
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