Grilled Corn Tomato And Avocado Salad Recipe Recipe For Zucchini

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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

GRILLED CORN SALAD WITH TOMATO AND AVOCADO



Grilled Corn Salad with Tomato and Avocado image

This Grilled Corn Salad with Tomato and Avocado is the perfect summertime salad! Filled with charred corn, fresh tomatoes, and creamy avocados then drizzled with a cilantro vinaigrette!

Provided by Malinda Linnebur

Categories     Salad

Time 30m

Number Of Ingredients 13

6 ears corn, shucked
olive oil for brushing corn
salt and pepper
2 cups chopped roma tomatoes
2 avocados, diced
1/2 red or orange bell pepper, chopped
1/4 cup sliced red onion
1/2 cup extra virgin olive oil
1/4 cup white wine vinegar
1/4 chopped cilantro
2 cloves garlic, minced
Juice from 1 lime
salt and pepper to taste

Steps:

  • Preheat grill to medium-high heat (350- 400 degrees F). Brush corn with oil and season with salt and pepper. Grill, turning occasionally until lightly charred (about 10-15 minutes). When corn is cool enough to handle remove kernels from cob.
  • In a large bowl, combine all the ingredients for the vinaigrette. Add corn, tomatoes, avocado, bell pepper, and red onion. Gently toss to coat. Serve immediately or store in the refrigerator for up to 1 day. I was able to keep this in the fridge for 2 days. Be sure to press plastic wrap across the surface of the salad to help prevent the avocado from browning.

Nutrition Facts : Calories 280 kcal, Carbohydrate 8 g, Protein 1 g, Fat 27 g, SaturatedFat 3 g, Sodium 7 mg, Fiber 5 g, Sugar 1 g, ServingSize 1 serving

GRILLED CORN SALAD WITH TOMATO AND AVOCADO



Grilled Corn Salad with Tomato and Avocado image

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

4 ears sweet corn
1 garlic clove (, pressed or minced)
1 jalapeño (, seeds and ribs removed, then minced)
Kosher salt
Zest and juice of 2 limes
1/2 cup extra-virgin olive oil
2 ripe avocados (, halved, pitted, peeled and diced)
1 cup halved cherry tomatoes
6 scallions (, thinly sliced)
1/2 cup finely chopped fresh cilatnro leaves
Freshly ground black pepper

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 AND TOMATO SALAD



Grilled Corn and Tomato Salad image

Provided by Michael Symon : Food Network

Time 50m

Yield 6 servings

Number Of Ingredients 11

4 ears sweet corn, unhusked
Kosher salt
1 clove garlic, minced
1 jalapeño pepper, seeds and ribs removed, minced
Zest and juice of 3 limes
1/2 cup extra-virgin olive oil
1 ripe avocado, halved, pitted, peeled and diced
1 cup halved cherry tomatoes
6 scallions, thinly sliced
3/4 cup finely chopped fresh cilantro leaves
Freshly ground black pepper

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.

AIDA'S CORN, TOMATO AND AVOCADO SALAD



Aida's Corn, Tomato and Avocado Salad image

Provided by Aida Mollenkamp

Time 25m

Yield 8 servings

Number Of Ingredients 9

1 1/2 cups packed fresh cilantro
1/2 cup good-quality extra-virgin olive oil
2 tablespoons fresh lime juice
1 teaspoon finely grated lime zest
Kosher salt and freshly ground pepper
4 ears corn, kernels removed (about 3 cups)
1 1/2 pounds grape tomatoes, halved (about 3 cups)
1 pound fresh mozzarella, diced
2 medium avocados, diced

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, ZUCCHINI AND AVOCADO SALAD



Tomato, Zucchini and Avocado Salad image

Whenever you make a dish with uncooked zucchini, be sure to slice or dice it finely, so that the zucchini can absorb the dressing or seasonings. I like to eat this salsa salad with rice.

Provided by Martha Rose Shulman

Categories     easy, quick, salads and dressings, side dish

Time 25m

Yield 6 servings

Number Of Ingredients 9

1 medium zucchini
Salt to taste
5 medium tomatoes, finely chopped
1 or 2 jalapeño or serrano peppers, seeded if desired and finely chopped
1/4 to 1/2 cup chopped cilantro, to taste
1 Haas avocado, ripe but not too soft, cut into tiny dice
3 tablespoons freshly squeezed lemon or lime juice
2 tablespoons extra virgin olive oil
Boston lettuce or romaine lettuce leaves for serving

Steps:

  • Sprinkle the zucchini with salt, and drain in a colander for 15 minutes. Rinse if the zucchini tastes very salty, and drain on paper towels.
  • Combine the tomatoes, chiles and cilantro in an attractive bowl. Combine the zucchini, avocado and lemon or lime juice and olive oil in another bowl. Taste and add salt if desired. Add to the tomatoes, and toss together gently. Taste and adjust seasonings. Serve on lettuce leaves as a salad, or serve over rice.

Nutrition Facts : @context http, Calories 120, UnsaturatedFat 8 grams, Carbohydrate 9 grams, Fat 10 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 426 milligrams, Sugar 4 grams

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

ZUCCHINI, TOMATO, AND CORN SALAD



Zucchini, Tomato, and Corn Salad image

Categories     Salad     Tomato     Vegetable     Side     Fourth of July     Picnic     Vegetarian     Lemon     Basil     Corn     Zucchini     Summer     Healthy     Vegan     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 10

1 1/2 pounds medium zucchini
1 1/4 teaspoons salt
1 cup fresh corn kernels (cut from 2 ears)
2 tablespoons fresh lemon juice
1/2 teaspoon sugar
1/4 teaspoon black pepper
1/4 cup extra-virgin olive oil
8 ounces grape or cherry tomatoes, halved lengthwise (2 cups)
1/4 cup thinly sliced fresh basil
Special equipment: an adjustable-blade slicer with julienne cutter or a julienne peeler

Steps:

  • Working with 1 zucchini at a time, cut lengthwise into very thin (julienne) strips with slicer, turning zucchini and avoiding core. Discard core.
  • Toss zucchini strips with 1 teaspoon salt and let drain in a colander set over a bowl, covered and chilled, 1 hour.
  • Gently squeeze handfuls of zucchini to remove excess water and pat dry with paper towels.
  • Cook corn in a small saucepan of boiling water until tender, about 3 minutes. Drain, then rinse under cold water and pat dry.
  • Whisk together lemon juice, sugar, pepper, and remaining 1/4 teaspoon salt in a large bowl, then add oil in a slow stream, whisking. Add zucchini, corn, tomatoes, and basil and toss well.

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