Corn, Avocado Salad w/ Spicy Yondu Vinaigrette

Whip up a super-quick spicy Yondu vinaigrette!
  • Level

  • Servings

    2 servings


  • 2 corncobs
  • 2 tablespoons Yondu
  • 2 teaspoons lime juice
  • 1 tablespoon olive oil
  • ½ tablespoon chopped cilantro
  • 1 pinch red pepper flakes
  • 1 head romaine lettuce, chopped
  • 1 cup cherry tomatoes, halved
  • 1 avocado, peeled and diced
  • ¼ cup minced red onion


    1. In a large pot over high heat, boil the corn cobs for 3 minutes and quickly drain and rinse with cold water. With a knife, remove the kernels from the cob and reserve.
    2. Make dressing by whisking together Yondu, lime juice, olive oil, cilantro and chili flakes.
    3. In a bowl, combine lettuce, cherry tomatoes, red onion, avocado, corn and dressing and toss well before serving.