Ingredients:
- 1 pound corn, fresh or frozen
- 1 large red bell pepper, chopped
- 1 avocado
- 12 ounces tri tip
Dressing:
- ½ cup E&V Key Lime Tangerine Chili Marinade & Dressing
- ¼ cup extra virgin olive oil
- 1 medium ripe avocado
- Salt to taste
Instructions:
Boil corn in lightly salted water until tender, drain and cool. Toss together corn, bell pepper and avocado and set aside.
Season steak and grill to desired doneness. While steak is cooking, blend together dressing ingredients until smooth and creamy. Plate corn mixture and sliced steak, top with avocado dressing and serve.
Serves 4
Tip: if you don’t eat red meat this salad is just as delicious with grilled chicken or a hearty fish such as swordfish or Mahi Mahi.
