Aidas Corn Tomato And Avocado Salad Recipes

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CORN, AVOCADO, AND TOMATO SALAD



Corn, Avocado, and Tomato Salad image

A vegetarian salad that will be a delight on your table.

Provided by Paula Deen

Time 10m

Yield 10

Number Of Ingredients 10

1 pint halved cherry tomatoes
1 diced into 1/2 inch pieces avocado
2 cup cooked fresh or frozen corn
1/2 cup finely diced red onion
2 tablespoons olive oil
1 tablespoon fresh lime juice
1/2 teaspoon grated lime zest
1/4 cup chopped fresh cilantro
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Combine the corn, avocado, tomatoes and onion. In a large glass bowl, mix together the dressing ingredients in a glass bowl. Pour over the salad and toss gently to mix.

TOMATO, CORN, AND AVOCADO SALAD



Tomato, Corn, and Avocado Salad image

Nothing compares to the juiciness of summer tomatoes. Go beyond the expected with this showstopping salad.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 10m

Number Of Ingredients 7

1 ear corn (husk and silk removed; tip cut off)
2 pints cherry, grape, or pear tomatoes, halved (or quartered if large)
1 avocado, halved, pitted, peeled, and diced
2 scallions, thinly sliced
2 tablespoons fresh lime juice
1 tablespoon vegetable oil, such as safflower
Coarse salt and ground pepper

Steps:

  • Stand ear in a large wide bowl; with a sharp knife, carefully slice downward to release the kernels. Discard cob. Add tomatoes, avocado, scallions, lime juice, and oil to bowl. Season with salt and pepper, and toss gently to combine.

Nutrition Facts : Calories 157 g, Fat 11 g, Fiber 5 g, Protein 3 g

TOMATO, AVOCADO AND GRILLED CORN SALAD



Tomato, Avocado and Grilled Corn Salad image

With ripe tomatoes, fresh basil and grilled corn, this bright salad tastes just like summertime! —Angela Spengler, Tampa, Florida

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 10

1 medium ear sweet corn, husks removed
3 large red tomatoes, sliced
3 large yellow tomatoes, sliced
3/4 teaspoon kosher salt, divided
1/2 teaspoon pepper, divided
2 medium ripe avocados, peeled and sliced
1/4 cup olive oil
2 tablespoons red wine vinegar
1 tablespoon minced fresh basil, plus more for garnish
1/3 cup crumbled feta cheese

Steps:

  • Grill corn, covered, over medium heat 10-12 minutes or until lightly browned and tender, turning occasionally. Cool slightly. Cut corn from cob., Arrange tomato slices on a large serving platter. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Top with avocado slices. Whisk together the oil, vinegar, basil and remaining salt and pepper; drizzle half over the tomatoes and avocado. Top with grilled corn and feta; drizzle remaining dressing over top. Garnish with additional chopped basil.

Nutrition Facts : Calories 164 calories, Fat 13g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 237mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges

CORN, AVOCADO, AND TOMATO SALAD



Corn, Avocado, and Tomato Salad image

Make and share this Corn, Avocado, and Tomato Salad recipe from Food.com.

Provided by joannarose

Categories     < 15 Mins

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

2 cups fresh corn, cooked
1 avocado, diced in 1/2 inch pieces
1 pint cherry tomatoes, halved
1/2 cup red onion, diced
2 tablespoons olive oil
1 tablespoon fresh lime juice
1/2 teaspoon lime zest
1/4 cup cilantro, chopped
1/4 teaspoon salt
1/8 teaspoon fresh ground black pepper

Steps:

  • In a large bowl combine corn, avacado, tomatoes, and onion.
  • In a separate bowl whisk together olive oil, lime juice, lime zest, cilantro, salt, pepper.
  • Stir the vinaigrette into the salad and serve.

Nutrition Facts : Calories 229.4, Fat 15.2, SaturatedFat 2.2, Sodium 165.4, Carbohydrate 24.3, Fiber 6.7, Sugar 5.7, Protein 4.4

AVOCADO CORN SALAD



Avocado Corn Salad image

This avocado corn salad is a favorite of my husband and a great summer dish with fresh-from-the-field corn.

Provided by Patricia Locke

Time 20m

Yield 6

Number Of Ingredients 10

2 ears fresh corn in husks
1 pint cherry tomatoes, halved
2 medium avocados, diced
2 tablespoons chopped fresh cilantro
3 tablespoons vegetable oil
1 tablespoon honey
1 ounce lime juice
1 clove garlic, minced
1 pinch cayenne pepper, or to taste
freshly cracked black pepper to taste

Steps:

  • Place ears of corn in a microwave with husks still on and cook on high power until tender, 5 to 6 minutes.
  • Combine tomatoes and avocados in a large mixing bowl. Remove corn and cut kernels from cobs into the bowl. Add cilantro and mix together.
  • Mix oil, honey, lime juice, garlic, cayenne, and black pepper together and pour over vegetable mixture. Toss and serve.

Nutrition Facts : Calories 216.4 calories, Carbohydrate 17.2 g, Fat 17.2 g, Fiber 5.9 g, Protein 2.8 g, SaturatedFat 2.6 g, Sodium 14.1 mg, Sugar 4.4 g

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