Grilled Corn And Avocado Salad With Lime Cumin Vinaigrette Recipes

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AVOCADO SALAD WITH TOMATOES, LIME, AND TOASTED CUMIN VINAIGRETTE



Avocado Salad with Tomatoes, Lime, and Toasted Cumin Vinaigrette image

Provided by Bobby Flay

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 15

4 large ripe tomatoes, cut into 1-inch chunks, or 20 cherry tomatoes, halved
2 ripe large Hass avocados, halved, pitted, peeled, and cut into 1-inch chunks
1 large red onion, thinly sliced
Toasted Cumin Vinaigrette, recipe follows
2 cups arugula leaves
1 teaspoon ground cumin
1/4 cup freshly chopped cilantro leaves
1/4 cup fresh lime juice
2 tablespoons rice wine vinegar
1 tablespoon honey
1 tablespoon cumin seeds, lightly toasted
1/4 cup chopped fresh cilantro leaves
1/4 cup olive oil
1/4 cup canola oil
Salt and freshly ground pepper

Steps:

  • Gently mix the tomatoes, avocados, onions, arugula, and half of the vinaigrette in a large bowl. Check for seasoning and add more vinaigrette, if needed. Sprinkle the cumin and cilantro over the top and serve immediately.
  • Whisk together the lime juice, vinegar, honey, cumin, and cilantro in a medium bowl. Gradually whisk in the oils until emulsified. Season with salt and pepper, to taste. Do not use a blender to make this vinaigrette.

CORN SALAD WITH LIME VINAIGRETTE



Corn Salad with Lime Vinaigrette image

I threw this salad together with ingredients I had in my kitchen one evening. This light and tasty alternative to a regular salad will accompany Mexican dishes perfectly. This also works well served as a dip with tortilla chips and tastes even better a day after making it. Serve as a side dish or as a dip with chips and salsa.

Provided by Jen

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 45m

Yield 8

Number Of Ingredients 9

1 (14.5 ounce) can whole kernel corn, drained
2 tomatoes, diced
1 avocado, diced
½ white onion, diced
1 jalapeno pepper, or more to taste, seeded and diced
½ cup chopped fresh cilantro
¼ cup olive oil
1 lime, juiced
salt and ground black pepper to taste

Steps:

  • Mix corn, tomatoes, avocado, onion, jalapeno pepper, and cilantro together in a bowl.
  • Whisk olive oil, and lime juice together in a small bowl; drizzle over the corn salad. Season salad with salt and pepper.
  • Cover bowl with plastic wrap and refrigerate at least 30 minutes.

Nutrition Facts : Calories 154.1 calories, Carbohydrate 14.9 g, Fat 11 g, Fiber 3.6 g, Protein 2.4 g, SaturatedFat 1.6 g, Sodium 156.8 mg, Sugar 3.2 g

GRILLED CORN AVOCADO SALAD



Grilled corn avocado salad image

Provided by Alida Ryder

Categories     Side Dish

Time 30m

Number Of Ingredients 9

4 corn on the cob
2 avocados
2 cups cherry tomatoes (halved )
½ cup fresh basil leaves
1 tbsp parsley (roughly chopped )
2 tbsp olive oil
2 tbsp lemon juice
1 tsp salt
½ tsp pepper

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 AVOCADO



Grilled Corn Salad with Avocado image

Grilled corn salad with avocado, and sweet fresh corn. Simple, delicious, and perfect for summer barbecues and easy weeknight dinners.

Provided by Erin Clarke / Well Plated

Categories     Salad     Side Dish

Time 25m

Number Of Ingredients 17

5 ears fresh corn (husked with silks removed)
1 1/2 tablespoons extra-virgin olive oil
2 teaspoons kosher salt
3/4 teaspoon black pepper
1 pint halved cherry tomatoes (about 2 cups)
2 cups packed arugula
1 medium avocado (peeled, pitted, and diced)
1 small red bell pepper (cored and finely chopped)
4 green onions (finely chopped)
1/4 cup chopped fresh cilantro
1/4 cup fresh lime juice (from about 2 limes)
2 tablespoons extra-virgin olive oil
1 tablespoon honey
1 teaspoon paprika
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 teaspoon onion powder

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

BLACK BEAN SALAD WITH CORN, AVOCADO & LIME VINAIGRETTE



Black Bean Salad with Corn, Avocado & Lime Vinaigrette image

This make-ahead and festive black bean salad is a huge crowd-pleaser. Perfect for a summer cookout!

Provided by Jennifer Segal

Categories     Salads

Time 30m

Yield 6-8

Number Of Ingredients 13

2 15-ounce cans black beans, rinsed and drained
3 ears fresh cooked corn, kernels cut off the cob
2 red bell peppers, diced
2 cloves garlic, minced
2 tablespoons minced shallots, from one medium shallot
2 teaspoons salt
¼ teaspoon cayenne pepper
2 tablespoons sugar
9 tablespoons extra virgin olive oil, best quality such as Colavita
1 teaspoon lime zest (be sure to zest limes before juicing them)
6 tablespoons fresh lime juice
½ cup chopped fresh cilantro, plus more for garnish
2 Hass avocados, chopped

Steps:

  • Combine all ingredients except for avocados in a large bowl and mix well. Cover and chill for a few hours or overnight. Right before serving, add avocados and mix gently, being careful not to mash avocados. Garnish with a more chopped cilantro if desired. Serve at room temperature.

Nutrition Facts : ServingSize 3/4 - 1 cup, Calories 464, Fat 24 g, Carbohydrate 52 g, Protein 13 g, SaturatedFat 3 g, Sugar 7 g, Fiber 15 g, Sodium 591 mg, Cholesterol 0 mg

GRILLED CORN AND AVOCADO SALAD



Grilled Corn and Avocado Salad image

An EASY and HEALTHY avocado corn salad that's ready in 10 minutes and you won't be able to stop eating it!! It's a FIESTA in your mouth!!

Provided by Averie Sunshine

Categories     Salad

Time 23m

Number Of Ingredients 8

5 ears fresh sweet corn, husks and silks removed
8 tablespoons olive oil, divided
2 medium avocados, ripe but not mushy, diced into small pieces
1/2 red bell pepper, diced small (or 1 Roma tomato, diced small)
3 to 4 tablespoons fresh lime juice, or to taste
2 to 4 tablespoons fresh cilantro, finely minced
1 to 2 teaspoons kosher salt, or to taste
1 teaspoon freshly ground black pepper, or to taste

Steps:

  • Preheat grill to medium-high heat.
  • Drizzle the corn with about 3 tablespoons olive oil and rub it in evenly over the corn.
  • Place the corn on the grill and grill for about 7 to 8 minutes, turning the ears every minute or two by one-quarter turn, or as needed so that corn is cooking evenly but isn't burning. Exact cooking time will depend on your grill and its heat output; grill as long as necessary given your grill.
  • After corn is cooked, cut the corn off the ears with a sharp knife and place into a large bowl.
  • Add the remaining olive oil (about 5 tablespoons), the avocado, bell pepper, lime juice, cilantro, salt, pepper, stir to combine, and taste.
  • If desired, add additional salt, pepper, etc.; or add a pinch of cayenne pepper for heat, or add any of the suggestions given in the blog post. Serve salad immediately.

Nutrition Facts : Calories 457 calories, Carbohydrate 29 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 39 grams fat, Fiber 7 grams fiber, Protein 5 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 1065 milligrams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 31 grams unsaturated fat

GRILLED STREET CORN SALAD WITH CUMIN-LIME VINAIGRETTE



Grilled Street Corn Salad with Cumin-Lime Vinaigrette image

Provided by Food Network

Categories     side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 17

1 tablespoon rice vinegar
2 teaspoons ground cumin
2 teaspoons honey
2 teaspoons Dijon mustard
3 cloves garlic
Zest and juice of 2 limes
Salt and freshly ground black pepper
1 cup canola oil
8 ounces okra
8 ears corn, husked
2 red bell peppers
1 poblano pepper
1/4 cup canola oil
1/4 cup chopped fresh parsley
4 Roma tomatoes, small-diced
1 red onion, small-diced
3 green onions, thinly sliced, for garnish

Steps:

  • For the cumin-lime vinaigrette: Add the rice vinegar, cumin, honey, mustard, garlic, lime zest and juice, 1 teaspoon salt and 1/2 teaspoon pepper to a blender. Blend on low speed, then raise the speed to high and blend until everything is pureed. While on high speed, slowly add the canola oil to emulsify. Adjust the seasoning if needed.
  • For the grilled street corn salad: Preheat the grill to medium-high. Ina bowl, toss the okra, corn, red peppers and poblano with the canola oil to coat, then place on the grill. Grill the corn and okra until lightly charred; set aside to cool. Grill the peppers until the skin is charred black; transfer to a bowl and cover with plastic wrap to steam (this helps remove the skin). Once the peppers are cool, peel off the skin, remove the seeds and cut into small dice; add to a bowl. Cut the kernels off the corn and add to the bowl. Slice the okra into 1/4-inch rounds; add to the bowl. Add the parsley, tomatoes and red onions, and toss. Refrigerate until ready to serve.
  • To serve, toss the corn salad and with vinaigrette. Garnish with the green onions.

GRILLED CORN SUMMER SALAD



Grilled Corn Summer Salad image

A delicious, sweet, crisp corn and vegetable salad with lime vinaigrette!

Provided by Linda Spiker

Categories     Salad     Side Dish     vegetable side dish

Time 30m

Number Of Ingredients 14

8 ears of summer corn (white or yellow), shucked and cleaned
1 bunch asparagus, trimmed and cut in 1 inch pieces, blanched
1 1/2 cups cherry tomatoes, sliced in half
1 1/2 cups red or orange bell pepper, small dice
1 small zucchini, small dice
1/2 -3/4 cup honey lime vinaigrette (give or take) recipe below
1/2 cup good quality extra virgin olive oil
1/4 cup freshly squeezed lime juice
2 tablespoons honey
1 teaspoon Dijon mustard
1/2 teaspoon garlic powder
1/4 teaspoon cumin
2 generous pinches sea salt and a few turns of freshly ground black pepper
zest of one small lemon

Steps:

  • Soak corn in cold water for ten minutes. Spray grill and preheat grill to 400 degrees
  • While grill heats, trim and cut asparagus. Place a small pot of water to boil. When water boils, add asparagus and blanche for 3 minutes. Drain in a colander, rinse with cold water and set aside. Prepare the rest of the vegetables and place in large bowl.
  • Remove corn from water and shake off extra liquid. Add corn to grill, cooking for 20 minutes with lid closed. Turn corn every five minutes until char marks are established on each side and corn is cooked
  • Remove corn from grill and allow to cool while making the dressing
  • Place all ingredients in a blender and blend until emulsified, or place in a bowl and whisk as quickly as you can until emulsified.
  • Use a sharp knife to shave kernels off corn cobs. Toss corn with veggies. Drizzle with desired amount of dressing. Season with more sea salt and pepper if desired. Enjoy!

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