Romaine Avocado And Corn Salad Recipes
AVOCADO ROMAINE SALAD
This salad truly represents my state, since avocados and almonds are grown in such abundance here. Plus, I love it because I can toss it together in minutes. -Jeanne Ellermeyer, Walnut Creek, California
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- For dressing, whisk together first seven ingredients. Place salad ingredients in a large bowl. Drizzle with dressing just before serving.
Nutrition Facts : Calories 257 calories, Fat 26g fat (4g saturated fat), Cholesterol 4mg cholesterol, Sodium 329mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 4g fiber), Protein 4g protein.
ROMAINE SALAD WITH AVOCADO DRESSING
This colorful salad looks great on a buffet table and tastes even better. The crunchy corn chips are a nice change from croutons. -Sandra Forsyth, Edmonton, Alberta
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- For dressing, place the first seven ingredients in a blender; cover and process until blended., In a large bowl, combine the romaine, tomatoes, cheese, olives and onions. Pour dressing over salad; toss to coat. Sprinkle with corn chips.
Nutrition Facts : Calories 187 calories, Fat 18g fat (4g saturated fat), Cholesterol 13mg cholesterol, Sodium 260mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein.
ROMAINE, AVOCADO, AND CORN SALAD
In this colorful salad, buttery avocado and sweet cherry tomatoes are a perfect match for fresh corn kernels.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 20m
Number Of Ingredients 7
Steps:
- In a bowl combine the romaine, corn, and cherry tomatoes.
- Add 3/4 cup of avocado. Place the remaining avocado in a blender along with 1/3 cup water, lime juice, and chili powder; season with salt and pepper.
- Pour dressing over the salad; toss gently.
Nutrition Facts : Calories 166 g, Fat 8 g, Protein 4 g
ROMAINE, GRILLED AVOCADO, AND SMOKY CORN SALAD WITH CHIPOTLE-CAESAR DRESSING
Provided by Chris Schlesinger
Categories Salad Side Fourth of July Quick & Easy Backyard BBQ Lunch Parmesan Avocado Corn Grill Grill/Barbecue Lettuce Chile Pepper Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 (main course) or 6 (side dish) servings
Number Of Ingredients 9
Steps:
- Prepare grill for direct-heat cooking over hot charcoal (high heat for gas); see Grilling Procedure .
- Put parmesan in a medium bowl and add olive oil in a slow stream, whisking. Whisk in lime juice, garlic, chipotles, and 1/4 teaspoon each of salt and pepper.
- Rub vegetable oil on corn and cut sides of avocados, then season with 1/8 teaspoon each of salt and pepper. Grill avocados, cut sides down, and corn, covered only if using a gas grill, turning corn occasionally, until golden-brown, 3 to 4 minutes.
- Peel avocados and thinly slice. Cut corn kernels from cobs.
- Toss romaine with dressing and serve topped with avocado and corn.
CORN-AND-AVOCADO SALAD WITH GODDESS DRESSING
For this take-and-shake salad, finely diced avocado is stirred into the dressing for creaminess without browning; corn, radishes, crunchy romaine, and bacon go on top. Call it a Cobb, call it Mexican. Call those happy guests to the table.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 45m
Yield Serves 8 to 10
Number Of Ingredients 13
Steps:
- Cook bacon in a skillet over medium heat until crisp, 6 to 8 minutes. Transfer to paper towels. Meanwhile, cook corn in a large pot of generously salted boiling water just until crisp-tender, about 2 minutes. Drain. When cool enough to handle, cut kernels from cobs; let cool completely.
- In a food processor, pulse scallions, garlic, anchovies, and basil until finely chopped. Add mayonnaise, sour cream, vinegar, 2 tablespoons water, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper; purée until smooth. Transfer to a large bowl. Add avocados, stirring to fully coat in dressing. Top with corn and radishes, then romaine and bacon. Cover and refrigerate up to 8 hours. Toss to combine and evenly coat in dressing (or shake vigorously, if using a bowl with a resealable lid) just before serving.
ROMAINE, ARUGULA, AND AVOCADO SALAD
Categories Salad Onion Side Quick & Easy Wheat/Gluten-Free Avocado Arugula Lettuce Gourmet Sugar Conscious Vegan Vegetarian Pescatarian Paleo Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 6
Steps:
- In a serving bowl whisk together vinegar and salt and pepper to taste and whisk in oil until emulsified. Peel, pit, and chop avocado. Add avocado, romaine, arugula, and onion to vinaigrette and toss to coat.
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GRILLED ROMAINE SALAD WITH CORN AND AVOCADO
From floatingkitchen.net
Reviews 70Category Salads And SidesServings 2Estimated Reading Time 3 mins
- Add all the ingredients for the dressing to the bowl of your food processor fitted with the blade attachment. Process until smooth. Set aside.
- Pre-heat your grill to medium-high. Add the corn and cook on all sides until some of the kernels have started to blacken, about 5-7 minutes. Remove the corn from the grill and set it aside. Once itâs cool enough to handle, slice the kernels off the cob and place them in a medium bowl.
- Add the diced avocado, basil, salt and pepper to the bowl with the corn kernels. Drizzle with about 1 tablespoon of the dressing and toss gently to combine. Set aside.
- Brush the cut sides of the romaine lettuce with some of the olive oil. Then place the romaine lettuce directly on your grill grates, cut-side down. Cook for about 2 minutes, or until some of the leaves start to blacken around the edges. Remove the romaine lettuce from the grill and place each half cut-side up on a serving plate.
ROMAINE AND CHARRED CORN SALAD WITH AVOCADO DRESSING ...
From foodandwine.com
Servings 6Total Time 35 mins
- Preheat the broiler. Spread the corn kernels on a large rimmed baking sheet. Broil 6 inches from the heat for about 5 minutes, until lightly charred. Let the corn kernels cool completely.
- In a medium bowl, whisk the olive oil with the lemon juice, honey and garlic. Add the avocado and, using a fork, lightly smash it against the side of the bowl and mix it in to form a chunky dressing. Season with salt and pepper.
- In a large bowl, toss the cooled corn with the romaine pieces, sliced onion and the 1/2 cup of pecorino cheese. Add the dressing, season with salt and pepper and toss well. Garnish the salad with shredded cheese and serve right away.
12 AVOCADO CORN SALAD RECIPES | ALLRECIPES
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GRILLED ROMAINE CHOPPED SALAD RECIPE - WHITNEYBOND.COM
From whitneybond.com
5/5 (3)Total Time 45 minsCategory Salad, Side DishCalories 234 per serving
- Heat a grill to medium and place the corn, red bell pepper, jalapeño and romaine hearts on the grill.
ROMAINE TOMATO AVOCADO SALAD (VIDEO) - VALENTINA'S CORNER
From valentinascorner.com
4.9/5 (12)Calories 223 per servingCategory Salad
- Combine olive oil, lemon, salt and pepper. Drizzle over salad and combine. Serve immediately. Enjoy!
GRILLED ROMAINE SALAD WITH CORN, FAVA BEANS AND AVOCADO ...
From feastingathome.com
5/5 (6)Total Time 35 minsCategory MainCalories 418 per serving
- Brush or spray romaine with olive oil, and season with salt, then grill each side briefly (leave lid open) until good grill marks appear, but not so long that lettuce loses its crunch. Set these on a platter, large cutting board or sheet pan.
- Grill the lemon (cut-side down), corn on the cob, fava beans and optional shrimp (see notes) over medium heat. Once the fava beans are tender, about 10 minutes, shuck and divide among the romaine wedges. Cut the kernels off the corn and divide. Add the diced avocado and halved cherry tomatoes. If using shrimp, add it now. Squeeze the salad with the grilled lemon halves, and spoon a little dressing (either one, or both!) over top. Scatter with fresh herbs.
GRILLED ROMAINE, CORN AND CHICKEN SALAD RECIPE | RECIPES.NET
From recipes.net
- Light the grill to medium heat. Remove any tired outer leaves from the romaine, then halve each head vertically.
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