Corn Tomato And Avocado Salad Recipes

CORN TOMATO AVOCADO SALAD

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.

AIDA'S CORN, TOMATO AND AVOCADO SALAD

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

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.

TOMATO, AVOCADO AND GRILLED CORN SALAD

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.

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, AVOCADO, AND TOMATO SALAD

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.

CORN, TOMATO, AND AVOCADO SALAD

Steps:

• In a large bowl, whisk together the olive oil, lime juice, cilantro, salt, and pepper.
• Add the corn, avocado, tomatoes, and onion and toss to mix. Serve at room temperature. Serves 4 to 6. Tips: Choose ears of corn with bright green husks that are tightly closed. The ends of the corn silk should be golden brown, not pale -- an indication that the corn was picked too early.