Avocado And Grilled Corn Salad With Cilantro Vinaigrette

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The Foodies' Kitchen
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

5 ears of corn, cooked

2 avocados

1 cup cherry tomatoes, halved

1 cup green tomatillos (miltomate), quartered

1/2 small red onion, finely diced

¾ cup fresh farmers cheese (queso fresco or queso panela), cut into cubes

1 english cucumber

6 tablespoons olive oil

2 tablespoons apple cider vinegar

1 teaspoon garlic powder

2 tablespoons fresh cilantro, minced

½ teaspoon Salt

10 grinds of fresh ground pepper

a pinch of cayenne pepper (optional)

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