GRILLED AVOCADO, TOMATO, RED ONION SALAD
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 21m
Yield 5 servings
Number Of Ingredients 8
Steps:
- Preheat a grill over medium heat.
- Cover a large tray with tomato quarters, and set aside.
- Place avocado halves in a bowl and drizzle with olive oil. Place each half on a hot open grill for about 30 to 45 seconds. Remove and place on top of the tomatoes arranged on tray. Drizzle with olive oil again.
- In another bowl, cover the red onion slices with the juice from the lemon half and olive oil. Place onions in the empty avocado pit holes. Cover with the lemon/olive oil mix. Then, top with pesto, distributing generously on all sides. Sprinkle pine nuts and cheese on top, to taste.
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
GRILLED CORN AND AVOCADO SALAD WITH FETA DRESSING
This lively salad of corn, scallions, jalapeño and avocado tossed with a tangy buttermilk-feta dressing is like summer on a plate. The sweetness of peak-summer corn and the richness of creamy avocado balance out the tartness of the dressing. To choose the perfect corn, make sure that the corn husk is bright green and slightly dewy to the touch, and that the silks peeking out at the top are yellow, not browned. Finally, the corn should be heavy for its size: the heavier the corn, the plumper the kernels.
Provided by Sue Li
Categories dinner, easy, weeknight, salads and dressings, vegetables, main course, side dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Heat a grill or grill pan over medium-high. Brush corn, scallions and jalapeño with the oil and season with salt and pepper. Arrange on the grill and cook, turning occasionally, until corn kernels are browned in spots, 6 to 8 minutes, and the scallions and jalapeño are charred all over and tender, 9 to 10 minutes. Transfer vegetables to a cutting board and let cool slightly.
- In a medium bowl, using a whisk, mash the feta into a coarse paste. Whisk in buttermilk, lemon zest and juice and garlic, then stir in chives and parsley. Finely chop the charred jalapeño and stir it into the feta dressing; season with salt and pepper.
- In a large bowl, toss lettuce with half the feta dressing and arrange on a platter. Cut corn kernels off the cob and slice scallions into bite-size pieces. Arrange avocado slices, corn and scallions on top of the lettuce. Serve with remaining dressing.
TOMATOES STUFFED WITH GRILLED CORN SALAD
Beefsteak tomatoes are very meaty, and their size makes them perfect for stuffing.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 40m
Number Of Ingredients 8
Steps:
- Pull back corn husks, leaving them attached at base of ear. Remove and discard silk; pull husks back over corn. Place ears in large bowl; cover with cold water. Let soak 10 minutes.
- Meanwhile, cut off and discard top third of tomatoes. Using a paring knife, cut around wall of tomato to loosen flesh. Gently squeeze out seeds; discard. With a melon baller, scoop out tomato interiors, leaving the wall intact. Coarsely chop interiors; transfer to a large bowl.
- Heat grill to high; lightly oil grates. Drain corn; arrange ears on grill. Cover and cook, turning occasionally with tongs, until husks are slightly charred and corn is tender, 15 to 20 minutes. Remove ears from grill. Holding bottom of hot ears with a towel, peel back husks and cut kernels off cob; transfer to bowl with tomatoes.
- Add scallions, all but 2 tablespoons goat cheese, vinegar, and oil. Season with salt and pepper; toss to combine. Spoon filling into hollowed tomatoes; sprinkle with remaining goat cheese and, if desired, bacon.
GRILLED CORN AND TOMATO SALAD
Provided by Michael Symon : Food Network
Time 50m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Soak the corn in its husks in a bowl of heavily salted water overnight in the refrigerator. Keep the ears submerged below the surface of the water with a plate weighted down with a heavy can.
- Prepare and preheat your lump charcoal grill to medium low.
- Put the corn, still in its husks, on the grill, cover, and cook, turning occasionally, for 20 minutes.
- Meanwhile, in a large bowl, combine the garlic, jalapeño and a large pinch of salt. Add the lime zest, lime juice and olive oil and whisk to combine. Add the avocado, tomatoes, scallions and cilantro and toss gently to combine.
- Remove the corn from the grill. When cool enough to handle, peel back the husks, discard the silk and slice the kernels off the cobs with a knife. Add to the bowl of vegetables. Toss to combine. Season with salt and pepper.
GRILLED CORN AVOCADO TOMATO SALAD
Grilled corn is one of the best things about summer. We recently made this fresh, quick and easy, healthy BBQ side dish, Grilled Corn Avocado Tomato Salad with a simple cilantro dressing!
Provided by Sweet Basil
Categories America's Best 4th of July Desserts, Recipes and Sides
Time 20m
Number Of Ingredients 10
Steps:
- Heat a grill to medium heat.
- Add the corn, turning occasionally until charred bits begin to show and the kernels are vibrant and juicy.
- Remove from the grill and let rest for a moment.
- Place the tomatoes and avocado in a bowl.
- Stand the corn on its end and cut the kernels off of the corn.
- Place the corn in the bowl and add the dressing.
- Fold everything together to combine and season to taste with salt and pepper.
- Serve immediately, or within the hour.
Nutrition Facts : ServingSize 1 g, Calories 208 kcal, Carbohydrate 25 g, Protein 4 g, Fat 13 g, SaturatedFat 2 g, Sodium 78 mg, Fiber 6 g, Sugar 5 g, UnsaturatedFat 10 g
GRILLED CORN SALAD WITH AVOCADO
Steps:
- Preheat the grill to medium (about 400 degrees F). Rub the corn with olive oil and sprinkle with salt and pepper. Grill the corn for 7 minutes, turning every few minutes, until ears are lightly browned. Remove from the grill and let cool.
- Carefully cut the kernels from the cob and transfer them to a large mixing bowl. Add the cherry tomatoes, arugula, avocado, bell pepper, green onions, and cilantro.
- In a small bowl, stir together the lime juice, olive oil, honey, paprika, salt, pepper, and onion powder. Pour over the salad and toss to combine. Serve at room temperature.
Nutrition Facts : ServingSize 1 (of 6), about 1 cup, Calories 230 kcal, Carbohydrate 26 g, Protein 5 g, Fat 14 g, SaturatedFat 2 g, TransFat 1 g, Fiber 5 g, Sugar 11 g, UnsaturatedFat 12 g
GRILLED CORN AVOCADO SALAD
Steps:
- Preheat a grill or grill pan over high heat. Boil the corn in salted water for 10 minutes. Drain the corn then brush with olive oil.
- Grill the corn until charred and golden brown all over. Remove from the grill and set aside to cool while you prepare the rest of the salad.
- Cut the avocado into chunks, slice the tomatoes and roughly chop the herbs. Place into a large bowl.
- Lie the corn on its side and with a sharp knife slice the kernels off the cob. Place into the bowl with the rest of the salad.
- Whisk together olive oil, lemon juice, salt and pepper. Pour over the salad, gently toss and serve.
Nutrition Facts : Calories 185 kcal, Carbohydrate 14 g, Protein 3 g, Fat 15 g, SaturatedFat 2 g, Sodium 403 mg, Fiber 5 g, Sugar 4 g, ServingSize 1 serving
GRILLED CORN SALAD WITH TOMATO AND AVOCADO
This easy summer salad goes with any protein. Use any leftovers in tacos, on crisp romaine lettuce for salads or toss with pasta for a fresh pasta lunch.
Provided by Heidi
Categories Salad
Time 30m
Number Of Ingredients 11
Steps:
- Preheat the grill to medium heat.
- Put the corn, still in its husks, on the grill, cover, and cook for 20 minutes rotating the corn cobs every 5 minutes or so.
- Meanwhile, in a large bowl, mix to combine the garlic, jalapeño, and a large pinch of kosher salt. Add the lime zest, lime juice, and olive oil and whisk to combine. Add the avocado, tomatoes, scallions, and cilantro and toss gently to combine.
- Remove the corn from the grill. When cool enough to handle, peel back the silk, and slice the kernels off the cobs directly into the bowl with a knife. Toss to combine. Season with salt and pepper.
GRILLED CORN, AVOCADO AND TOMATO SALAD WITH HONEY LIME DRESSING
A cool refreshing summer salad. From Jehan Can Cook, published at For the Love of Cooking by Pam on July 23, 2009
Provided by rsnelling42
Categories Low Protein
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Grill corn for 10 minutes. Cut the corn off the cob and cool.
- Slice tomatoes in half.
- Dice the avocado.
- Chop the cilantro.
- Whisk remaining ingredients in small bowl and set asid.
- Combine corn, avocado, tomatoes and cilantro. Toss with honey lime dressing. Let rest 15 minutes.
Nutrition Facts : Calories 242.7, Fat 18.3, SaturatedFat 2.5, Sodium 14.8, Carbohydrate 21.3, Fiber 5.6, Sugar 8.2, Protein 3.2
GRILLED CORN SALAD
Steps:
- Brush the corn with melted butter and sprinkle lightly with salt.
- Grill over medium-high heat for 10-12 minutes, turning for even browning. Use a sharp knife to remove the kernels from the cob. Set aside to cool slightly.
- To make the dressing: In a medium size mixing bowl, whisk together oil, lime juice and honey until slightly thickened. Add garlic salt, red pepper flakes and black pepper. Begin with 1/2 tsp of garlic salt and red pepper flakes, then taste and adjust to your preference. Mix in cilantro at the end.
- If serving chilled: To the bowl add grilled corn, cherry tomatoes and red onion missing with dressing. Cover and chill. Peel and cube the avocado adding into the salad just before serving to prevent oxidation.
- If serving immediately: Toss all of the ingredients together with dressing and serve at room temperature.
Nutrition Facts : ServingSize 1 serving, Calories 158 kcal, Carbohydrate 19 g, Protein 3 g, Fat 9 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 4 mg, Sodium 177 mg, Fiber 3 g, Sugar 9 g
CORN SALAD STUFFED TOMATOES
The lightly dressed salad and the colorful presentation in the tomato shell make this a great summer side dish that is sure to bring on the raves. The basil flavor is compatible with all the ingredients and the salad is especially tasty with a barbecue entrée.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Cut a thin slice off the top of each tomato. Scoop out pulp, leaving 1/2-in. shells. Seed and chop enough of the pulp to equal 1 cup (discard any remaining pulp or save for another use). Place chopped tomato and tomato cups, inverted, on paper towels to drain., In a large saucepan, cook corn in boiling water for 3-5 minutes or until tender. Drain and immediately place corn in ice water; drain. Cut corn off cob., In a small bowl, combine the corn, chopped tomato, onion and basil. In another bowl, whisk the oil, vinegar, garlic salt and pepper. Pour over corn mixture and toss to coat. Cover and refrigerate for 30 minutes. Spoon into tomato cups.
Nutrition Facts : Calories 84 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 127mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
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GRILLED AVOCADO AND TOMATO SALAD - THE BAKERMAMA
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Reviews 3Category MainServings 1Estimated Reading Time 4 mins
- If grilling the corn on a grill, leave the kernels on the cob. If using a grill pan, you can remove the kernels from the cob prior to grilling, if desired.
- Brush avocado, tomato and corn lightly with some canola oil. Place them a few inches apart, cut side down, on the grill or in the grill pan. Grill 3-4 minutes on each side or until black grill marks start to appear. Season with salt and pepper before removing from the grill.
- Meanwhile, make the dressing. Place lime juice, honey, chipotle sauce, cumin and cilantro in a blender and blend until smooth. Season with salt and pepper to taste. Set aside.
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5/5 (2)Total Time 20 minsCategory SaladCalories 173 per serving
- Preheat a cast iron grill pan or skillet over medium high heat. Pull the leaves and silk back from the corn then place them on the hot skillet. Shortly you will start smelling the smoke and hear the corn pop. Check the corn as browning happens fast. Turn around and roast / grill it on all sides to your liking. Remove from heat.
- Hold the corn upright in the middle of a large salad bowl and slice off the kernels straight into the bowl.
- Add the tomatoes, avocado, onion, red chili pepper and cilantro to the salad bowl then squeeze one of limes all over the top. Sprinkle with the cumin, smoked paprika and a pinch of salt and pepper. Drizzle with some olive oil if desired and toss to coat.
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Ratings 1Category Salad, Side DishCuisine AmericanTotal Time 30 mins
- Place large pot of water on the stove and bring to a boil. Carefully place the ears of corn in the water and allow to boil for 10 minutes.
- Rotate when dark spots appear and kernels deepen in color (usually about 2 to 3 minutes) and cook until ears are uniformly cooked (usually 10 to 12 minutes). The corn will be speckled with charred spots and should appear slightly crispy. Remove from grill and allow corn to cool.
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- Start by soaking the corn fully in water for at least 10 minutes. After 10 (or more) minutes, heat barbecue to medium-high heat. Add the corn and grill for 10-15 minutes, rotating every 5 minutes to evenly cook the corn. Set aside to cool slightly, then peel husks off the corn. Carefully slice the corn off of the cob with a knife, and add to a bowl.
- Into a small bowl, add the extra virgin olive oil, lemon juice, honey, minced basil, and sea salt. Whisk until fully combined.
- Pour the dressing over the corn, tomato, and avocado and toss to combine. Serve with extra minced basil if desired.
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- Whisk the lime juice, garlic salt and pepper. Slowly drizzle in the olive oil while whisking, to emulsify.
- Boil the corn in salted water for 4 minutes or so, until tender. When cool enough to handle, strip the kernels off the cob.
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