Name: Confetti Avocado Salad
Ingredients: 2 tablespoons olive oil; 1 cup yellow corn kernels; 1 cup Mexican squash, chopped; 10 grape tomatoes, quartered; 5 radishes, matchstick cut; 10 squash blossoms, rinsed, pistils removed and sliced lengthwise; 2 Avocados from Mexico, peeled, pitted and chopped; ½ cup extra virgin olive oil; ¼ cup red wine vinegar; 1 teaspoon honey; 1 teaspoon sea salt; ½ teaspoon fresh cracked pepper

Ingredients

Scale

2 tablespoons olive oil
1 cup yellow corn kernels
1 cup Mexican squash, chopped
10 grape tomatoes, quartered
5 radishes, matchstick cut
10 squash blossoms, rinsed, pistils removed and sliced lengthwise
2 Avocados from Mexico, peeled, pitted and chopped
½ cup extra virgin olive oil
¼ cup red wine vinegar
1 teaspoon honey
1 teaspoon sea salt
½ teaspoon fresh cracked pepper

Cook Mode Prevent your screen from going dark

Instructions

In a large skillet, heat 2 tablespoons olive oil over medium heat. Add corn and cook until corn begins to brown. Add squash and cook for 5 minutes stirring frequently. Set aside and let cool.
In a large salad bowl, toss together grape tomatoes, radishes, squash blossoms, avocado and corn and squash mixture.
In a second bowl, whisk together extra virgin olive oil, vinegar, honey, salt and pepper. Add vinaigrette to salad and toss to coat. Refrigerate for an hour before serving.