A glimpse and quick update as to how Herbie’s herb garden is growing…it looks awesome y’all! I love having fresh herbs at my fingertips!
I so love my husband for always helping and obliging with my crazy whims. Especially for helping put in the garden–a gesture that keeps on giving.
I’ve been tearing off mint leaves for my sweet tea each day and when we had family over recently, I clipped some of the cilantro for one particular recipe I was dying to try.
I made some changes and it was PERFECTO!!! The original recipe is great too- this just saved me some time & I wanted to try it with the new vinaigrette.
CORN Avocado Tomato Salad
- 1 c. grape tomatoes
- 1 firm avocado (cubed)
- 1 c. frozen sweet corn (thawed)
- 2 T. fresh cilantro (chopped)
- 1/2 c. red onion (finely diced)
- 2 T. Brianna’s Champagne Caper vinaigrette
Wash, rinse and dry tomatoes & place in a large bowl with the remaining veges. Gently mix and slowly add the dressing, tossing to coat completely. Refrigerate for 2 or more hours before serving.
Served with grilled chicken kabobs (chicken, red bell, mango, squash, mushrooms & red onion all tossed in olive oil, seasoned & grilled for 13-15 minutes) & lime cilantro basmati!