Tomato Avocado And Grilled Corn Salad Recipes

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.

GRILLED CORN SALAD WITH TOMATO AND AVOCADO

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

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.

GRILLED CORN SALAD

Steps:

• In a large resealable plastic bag, combine the dressing and rosemary; add corn. Seal bag and turn to coat; remove corn from marinade. Seal bag and refrigerate marinade. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill corn, covered, over medium heat for 15-18 minutes or until tender, turning occasionally. Return corn to the marinade; add tomatoes. Seal bag and turn to coat; refrigerate for at least 4 hours or overnight., Drain corn and tomatoes, reserving marinade. Cut corn off the cob. Arrange spinach on salad plates; top with tomatoes and corn. Drizzle with reserved marinade.

GRILLED CORN, AVOCADO & TOMATO WITH HONEY LIME DRESSING RECIPE - (3.9/5)

Steps:

• Remove husks from corn and grill over medium heat for 10 minutes. The corn should have some brown spots and be tender and not mushy. Set aside and let cool. Slice the tomatoes in half, dice the avocado and chop the cilantro. Combine the sliced tomatoes, avocado, cilantro and grilled corn and honey lime dressing and mix gently so everything is evenly coated. Be careful not to mash the avocados. Let the salad sit for 10-15 minutes to let flavors mingle. HONEY LIME DRESSING: Add all the dressing ingredients in a small bowl and whisk to combine. Set aside. Combine the salad and dressing together and Enjoy!

GRILLED CORN, AVOCADO AND TOMATO SALAD

Steps:

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