Avocadocornsalad Recipes
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 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
A vegetarian salad that will be a delight on your table.
Provided by Paula Deen
Time 10m
Yield 10
Number Of Ingredients 10
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.
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.
More about "avocadocornsalad recipes"
AVOCADO & CORN SALAD RECIPE | EATINGWELL
From eatingwell.com
5/5 (3)Total Time 45 mins
- Preheat grill to high (450 degrees F to 500 degrees F). Lightly coat corn and poblano with cooking spray. Grill, uncovered, until lightly charred and tender, 10 to 12 minutes, turning occasionally. Remove the corn from the grill. Continue to grill the poblano until it's totally charred and blackened on the outside, 3 to 5 minutes more. Let cool for 10 minutes.
- Whisk lime juice, honey, ancho chile powder and 1/4 teaspoon salt in a small bowl. Slowly whisk in avocado oil until blended. Set aside.
- Cut corn kernels from the cobs. Peel the poblano and remove and discard the seeds; coarsely chop. Toss the corn kernels, chopped poblano, tomato, cheese and cilantro together in a medium bowl. Fold in avocado and season with the remaining 1/4 teaspoon salt.
- Toss romaine and 3 tablespoons of the vinaigrette together in a large bowl; transfer to a platter. Top with the corn and avocado mixture and drizzle with the remaining vinaigrette.
CORN SALAD WITH AVOCADO | RECIPETIN EATS
From recipetineats.com
Estimated Reading Time 4 mins
- Bring a large pot of water to the boil and cook corn on the cob for 3 minutes. Drain corn, run under cold water to stop cooking further. Once cool to touch, cut corn off the cob. Cool.
- Place remaining ingredients in a large bowl, drizzle over lime juice, olive oil and a good pinch of salt and pepper. Toss gently, serve.
AVOCADO CORN SALAD (VIDEO) - NATASHASKITCHEN.COM
From natashaskitchen.com
- In a large salad bowl, combine sliced tomatoes, corn kernels, sliced avocado, thinly sliced red onion, 1/4 cup chopped cilantro and press in 2 garlic cloves.
- Drizzle the top with 2 Tbsp extra virgin olive oil, 2-3 Tbsp lime juice (adding it to taste). Add 1 tsp sea salt and 1/8 tsp black pepper, or season to taste. Toss the salad gently just until combined and serve.
AVOCADO CORN SALAD RECIPE » LEELALICIOUS
From leelalicious.com
Estimated Reading Time 5 mins
AVOCADO CORN SALAD - IFOODREAL.COM
From ifoodreal.com
Estimated Reading Time 5 mins
- To cook corn:°Grill: Remove corn from the husk and grill on medium heat for 20 mins or so, turning every 5 mins.°Instant Pot corn - so easy!!!°Microwave: Remove the end and microwave with husk on for 4 minutes. After you can pick it up by the end and it will slide out of the husk.°Frozen corn: Place in a colander into a bowl with hot water for a few minutes and then drain thoroughly.
- To remove cooked corn kernels off the cob, hold cob vertically with narrow tip down on a cutting board and using a chef's knife cut them off in "stripes".
- In a large salad bowl, add corn, cucumber, tomato, avocado, green onion, lime zest and juice, olive oil, salt and pepper.
AVOCADO CORN SALAD [VIDEO] - SWEET AND SAVORY MEALS
From sweetandsavorymeals.com
Estimated Reading Time 4 mins
AVOCADO CORN SALAD - RUNNING ON REAL FOOD
From runningonrealfood.com
5/5 Estimated Reading Time 5 mins
- To make the tofu feta, crumble the tofu in a shallow container, add the rest of the ingredients, shake well to combine then let sit for a few hours up to overnight. Shake a few times while marinating.
- To make the roasted corn (optional), turn your oven on to broil (500 F) then place the corn on a baking tray and toss with the paprika, chili powder and a pinch of salt and pepper. Place the tray in the and broil for 5-8 minutes until starting to brown. Take care not to burn as it can happen quickly. If not roasting the corn, use drained and rinsed canned corn, fresh or thawed frozen corn.
- To assemble the salads, start with 1-2 handfuls of greens for each serving. Top each salad with equal amounts of the chopped cucumber, chickpeas, roasted corn, red onion and avocado. Sprinkle each salad with about 1/4 cup of the tofu feta and equal amounts of the dressing.
AVOCADO CORN SALAD - WILL COOK FOR SMILES
From willcookforsmiles.com
Estimated Reading Time 7 mins
- Heat up a large pot of water over medium-high heat and season it generously with salt. Make sure to take off the husk and all the silk threads from the ears of corn before cooking.
- Prepare your charcoal until it’s ashed over. Move it to one half of the grill so that you have a cooler grill side and a hotter grill side. Make sure the grate is clean.
- To cut corn kernels off the cob, stand corn up in a large mixing bowl cut side down. Slice the kernels off with a sharp knife from top to bottom, close to the part where kernels attach to the cob. Turn the ear of corn and repeat slicing the kernels off all the way around.
AVOCADO CORN SALAD - ERIN LIVES WHOLE
From erinliveswhole.com
Estimated Reading Time 5 mins
- Prepare your corn by either grilling it or boiling it, then cutting it off the cob into kernels. If you’re using canned corn, drain and rinse it.
- Place the corn in a bowl, then add in diced avocado, tomatoes, onion, and cilantro (and optional jalapeno).
AVOCADO CORN SALAD – JULIA PACHECO
From juliapacheco.com
Cuisine MexicanCategory SidesServings 4Total Time 1 hr 10 mins
EASY AVOCADO CORN SALAD RECIPE - EVOLVING TABLE
From evolvingtable.com
- Trim boiled corn from the cob to get kernels. Or rinse canned or previously frozen corn in a colander under room temperature water and then drain thoroughly.
AVOCADO CORN SALAD | COOKTORIA
From cooktoria.com
- To a large skillet, add one tablespoon of oil and corn. Roast the corn kernels for about 5 minutes over high heat, stirring occasionally until the corn looks charred and smells really good.
- Once the corn is cold, add the rest of the ingredients, as well as the spices, lemon juice, and the remaining tablespoon of oil, and gently mix. When everything is fully incorporated, then serve your Avocado Corn Salad immediately.
AVOCADO CORN SALAD WITH CRANBERRIES - COOKIN' WITH MIMA
From cookinwithmima.com
- Boil the corn for 5-7 minutes and then allow to cool. Cut off the corns flesh with a knife or corn slicer tool.
- Prepare the dressing my mixing the salad ingredient together. Pour over the salad ingredient and toss to coat everything well.
FRESH CORN, AVOCADO, AND TOMATO SALAD - THE GIRL WHO ATE ...
From the-girl-who-ate-everything.com
4.8/5
AVOCADO CORN SALAD RECIPE WITH FETA - EATWELL101
From eatwell101.com
Servings 4
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