Grilled Corn Avocado Salad With Smoky Paprika Vinaigrette

• 4 ears Corn, Shucked
• 10 ounces, weight Herb Salad Mix
• 1/2 whole Small Red Onion, Sliced Thin
• 1 pint Cherry Tomatoes, Halved
• 2 whole Avocados, Peeled And Diced
• 1/2 cups Vegetable Oil
• 1 teaspoon White Truffle Oil
• 3 Tablespoons Rice Vinegar
• 2 Tablespoons Honey
• 1 teaspoon Salt
• 3/4 teaspoons Hot Smoked Paprika

1. Preheat the grill to high heat.
2. Place the corn of the heated grill and cook for 5-8 minutes, turning regularly. Remove from heat.
3. Once cool enough to handle, cut the corn off the cobs.
4. Place the salad mix in a large bowl. Top with all remaining veggies and avocado.
5. Whisk together the oils, vinegar, honey, salt and paprika. Drizzle over the top.

salad mix, red onion, tomatoes, avocados, vegetable oil, oil, rice vinegar, honey, salt, ube

Taken from tastykitchen.com/recipes/salads/grilled-corn-avocado-salad-with-smoky-paprika-vinaigrette/ (may not work)