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Raspberry Vinaigrette Avocado Cups

with Blistered Corn and Raspberries

Lizzie Streit
Lizzie Streit, MS is a dietitian, recipe developer, and wellness blogger in the Twin Cities, translating nutrition into easy recipes and empowering you to take control of your plate.
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Ingredients

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

Method

1. To make the vinaigrette, combine raspberries, olive oil, and vinegar. Puree in a blender for ~30 seconds until smooth.

2. To blister the corn, rube 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.

3. Fill avocado cups with blistered corn. Drizzle with raspberry vinaigrette, top with a fresh Driscoll’s berry, and serve!

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