AIDA'S CORN, TOMATO AND AVOCADO SALAD
Provided by Aida Mollenkamp
Time 25m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Combine the dressing ingredients in a blender, using 2 teaspoons salt, and pepper to taste; process until smooth. Combine the salad ingredients in a large bowl and toss with the dressing. Let sit at least 15 minutes before serving, or cover and refrigerate for up to 4 hours.
- Photography by Kate Sears
TOMATO, CORN, AND AVOCADO SALAD
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
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
CORN AND AVOCADO SALAD
Steps:
- In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse the corn in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob, and place them in a large bowl.
- Toss the avocados with the lemon juice and add them to the bowl with the corn. Add the tomatoes, red peppers, onion, jalapeno peppers and lime zest to the bowl.
- Whisk the lime juice, olive oil, 2 teaspoons kosher salt, black pepper, garlic, and cayenne pepper together in a small bowl and pour over the vegetables. Toss well. Keep refrigerated until ready to serve.
CORN TOMATO AVOCADO SALAD
This Corn Tomato Avocado Salad is summer in a bowl! The perfect side dish with anything you're grilling, or double the portion as a main dish.
Provided by Gina
Categories Side Dish
Time 15m
Number Of Ingredients 9
Steps:
- Steam corn in steamer or microwave (or you can grill or boil) until tender, about 5 minutes.
- Let it cool then transfer to a large bowl.
- Toss all the remaining ingredients together and serve immediately.
Nutrition Facts : ServingSize 1 cup, Calories 128 kcal, Carbohydrate 14 g, Protein 2.5 g, Fat 8.5 g, SaturatedFat 1 g, Sodium 83 mg, Fiber 4 g, Sugar 3.5 g
AVOCADO TOMATO CORN SALAD
Corn Salad with avocados, tomatoes and a delicious lime juice dressing is perfect served on its own, or as a side that easily pairs with anything on your plate!
Provided by Karina
Categories Salad
Time 10m
Number Of Ingredients 12
Steps:
- Combine all of the salad ingredients together.
- In a small jug, mix together the dressing ingredients to combine well, and pour over the avocado salad. Season with extra salt, if desired. Serve with any protein, or enjoy with Tacos, fajitas, etc.
Nutrition Facts : Calories 209 kcal, Carbohydrate 12 g, Protein 2 g, Fat 18 g, SaturatedFat 2 g, Sodium 207 mg, Fiber 7 g, Sugar 2 g, ServingSize 1 serving
CORN, AVOCADO, AND TOMATO SALAD
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
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
TOMATO, AVOCADO AND GRILLED CORN SALAD
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
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
A delightfully healthy recipe by Paula Deen. The dressing is tangy and light; made with olive oil, lime zest, lime juice, fresh cilantro, salt and pepper. Always a big hit at bbq's!
Provided by Emily Elizabeth
Categories < 15 Mins
Time 10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine the salad ingredients in a serving bowl. In a small bowl, mix the dressing ingredients, then pour over the salad and mix together gently.
CORN, AVOCADO, AND TOMATO SALAD
Steps:
- Place corn in a large bowl. Add avocado, halved cherry tomatoes, and red onion. In a separate bowl, whisk together olive oil, lime juice, lime zest, cilantro, salt and freshly ground black pepper. Stir the vinaigrette into the salad and serve. Serves 4 to 6. **COOK's NOTES: I was in a rush, so I used two cans of mexi corn, but I'm sure fresh would be better. I also didn't make the dressing separately and instead drizzled the olive oil and squeezed half a lime over this. That did mean that I had to add the avocado last so it wouldn't get crushed when I tossed the salad.
AVOCADO CORN SALAD
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
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
CORN, TOMATO, AND AVOCADO SALAD
Steps:
- Prepare an ice bath; set aside. Cover, and bring a large pot of cold water to a boil over high heat. Add corn, and let simmer, uncovered, until just tender, about 2 minutes. Drain the corn, and transfer to the ice-water bath. When cool, remove from the ice bath. Using a large knife, remove kernels; set aside.
- In a small bowl, whisk together the olive oil, vinegar, sugar, salt, and pepper; set aside. In a large bowl, combine corn, tomatoes, and basil. Drizzle with half of the dressing, and toss to coat. Gently fold in the diced avocado.
- Place arugula in a medium bowl. Drizzle with remaining dressing, and toss to coat. Transfer to a large platter. Arrange vegetable mixture over arugula. Shave ricotta salata over salad. Serve immediately.
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