Blistered Corn Avocado Cups with Fresh Raspberry Vinaigrette
A healthy snack that's tasty and pretty!
Servings 6 people
- 1 heaping cup Driscoll's raspberries
- 1/2 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 2 ears corn shucked
- 3 avocados sliced in half and scooped out of shells
To make the vinaigrette, combine raspberries, olive oil, and vinegar. Puree in a blender for ~30 seconds until smooth.
To blister the corn, rub each ear with a bit of olive oil and place on a grill or grill pan over medium-high heat. Turn every 2-3 minutes or until all sides are slightly blistered. Remove from grill or grill pan and let cool. Slice kernels off cob with a serrated knife.
Fill avocado cups with blistered corn. Drizzle with raspberry vinaigrette, top with a fresh Driscoll's berry, and serve!
Serving: 1cup | Calories: 381kcal | Carbohydrates: 22g | Protein: 4g | Fat: 34g | Saturated Fat: 5g | Sodium: 9mg | Potassium: 630mg | Fiber: 9g | Sugar: 4g | Vitamin A: 282IU | Vitamin C: 18mg | Calcium: 17mg | Iron: 1mg