Grilled Corn, Avocado and Tomato Salad with Honey Lime Dressing

Here's a healthy recipe for the warm temperatures

INGREDIENTS:

1 pint grape tomatoes


1 ripe avocado


2 ears of fresh sweet corn


2 tbsp fresh cilantro, chopped


HONEY LIME DRESSING


Juice of 1 lime


3 tbsp vegetable oil


1 tbsp honey


Sea salt and fresh cracked pepper, to taste


1 clove garlic, minced


Dash of cayenne pepper

DIRECTIONS:

Remove husks from corn and grill over medium heat for 10 minutes. The corn should have some brown spots and be tender and not mushy. Cut the corn off the cob then scrape the cob with the back of your knife to get the juices. Set aside and let cool. Slice the tomatoes in half. Dice the avocado and chop the cilantro.
HONEY LIME DRESSING

1. Add all the dressing ingredients in a small bowl and whisk to combine. Set aside.
2. Combine the sliced tomatoes, avocado, cilantro and grilled corn and honey lime dressing and mix gently so everything is evenly coated. Be careful not to mash the avocados. Let the salad sit for 10-15 minutes to let flavors mingle.

Pork Souvlaki

Ingredients


6 Wooden skewers, 8-inches long

1 1/2 lbs pork loin, trimmed of silver skin and excess fat, cut into 1-inch cubes


4 tablespoons fresh lemon juice
, about 2 lemons

2 tablespoons red wine vinegar

1 tablespoon Greek oregano
 or 2 tablespoons fresh oregano, chopped

1 teaspoon thyme
 or 1 tablespoons fresh thyme, chopped

2 tablespoons garlic, minced, about 4 garlic cloves

1 small red onion, finely chopped


1/4 cup olive oil


1 teaspoon Kosher salt 


1/2 teaspoon freshly ground black pepper

Directions

Soak skewers in water for at least 1 hour.

In a bowl, toss together pork, lemon juice, red wine vinegar, oregano, thyme, garlic, onion, olive oil, salt and pepper.

Cover and refrigerate for 3 hours or overnight.

Reserving marinade, evenly thread pork onto skewers. Lay on a hot grill and grill slowly (no flame) continuing to brush on marinade, until meat is done, about 12 to 15 minutes.