Avocado and Grilled Corn Salad With Cilantro Vinaigrette

I found this on a food blog and knew I had to try it. I'm so glad I did! I did decrease the ratio of oil to vinegar from the original 6 TBS.

• Ready In: 40 mins
• Serves: 8

Ingredients

• 5  ears corn, husk removed, brushed with olive oil and grilled, remove corn with sharp knife
• 2  avocados, diced and sprinkled with lemon juice to prevent browning
• 2  cups tomatoes, red and yellow cherry
• 1  small red onion, finely diced
• 3⁄4 cup feta, crumbled
• 1 1⁄2 cups English cucumbers, skin on and chopped small dice
• 4  tablespoons olive oil
• 2  tablespoons sherry wine vinegar
• 1  teaspoon garlic powder
• 2  tablespoons fresh cilantro, minced
• 1⁄2 teaspoon salt
• 10  grinds fresh ground pepper

Directions

1. Add the first 6 ingredients to a large bowl and refrigerate until ready to use.
2. Add remaining ingredients in a small glass jar with a lid. Shake really well. Taste and adjust seasoning and ratios of oil and vinegar as you desire.
3. When ready to serve salad, add the dressing and gently toss.