GRILLED CORN AND AVOCADO SALAD WITH LIME-CUMIN VINAIGRETTE

Steps:

• 1. Prepare the dressing by whisking together the cumin-garlic-salt mixture and lime juice in a small bowl. Slowly add the oil, whisking constantly. 2. Prepare the salad by thinly slicing the pitted avocados, then carefully peeling away the skin from each slice. Put the avocado slices in a mixing bowl, pour 2 tablespoons of dressing over the top and stir gently to coat. Remove the avocado, draining the excess dressing back into the mixing bowl, and arrange the slices on a serving platter. 3. Using a large, sharp knife, cut the kernels away from the corn into the mixing bowl. 4. Quarter the radishes lengthwise. If they are large, cut them in half widthwise. Add the radishes and onion to the corn in the bowl along with the remaining dressing and stir to coat well. 5. Using a slotted spoon, remove the vegetables from the dressing, draining the excess dressing back into the mixing bowl. Mound the vegetables on top of the avocados. Serve immediately. Each serving: 295 calories; 3 grams protein; 16 grams carbohydrates; 7 grams fiber; 27 grams fat; 4 grams saturated fat; 0 cholesterol; 793 mg. sodium.