Corn Tomato And Avocado Salad Food

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.

CORN, AVOCADO, AND TOMATO SALAD

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.

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

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-AVOCADO SALAD

Steps:

• Whisk 3 tablespoons white wine vinegar, 1 tablespoon water, 1 teaspoon honey and 1/2 teaspoon kosher salt in a large bowl. Add 1/2 thinly sliced red onion and toss; let sit, stirring occasionally, 20 minutes. Brush 4 ears corn with vegetable oil and grill over medium-high heat until charred, 8 minutes. Let cool, then cut off the kernels. Add to the onion along with 2 chopped tomatoes, 1 diced avocado and 2 tablespoons chopped parsley; toss. Season with salt and pepper.

FRESH CORN AND TOMATO SALAD

Steps:

• Whisk together the vinegar, 2 teaspoons salt and some pepper in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing.
• Shear off the corn kernels with a sharp knife over a bowl (you should have about 4 cups). Toss in the tomatoes, mozzarella and scallions. Pour the vinaigrette over the salad and toss to coat. Cover and let stand for at least 15 minutes and up to 2 hours. Before serving, tear the basil over the salad and stir.

TOMATO RICE SALAD WITH AVOCADO AND CORN

Steps:

• Combine the tomato, corn, and rice.
• In a second bowl, toss the avocado in one tsp lemon juice, and then add to the other ingredients.
• In a third bowl, combine the 2 tablespoons lemon juice, salt, garlic, ginger, and cilantro.
• Slowly whisk in the oil.
• Pour the dressing over the vegetables and rice, and toss gently.

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.

CORN, TOMATO, AND AVOCADO SALAD

Steps:

• Prepare an ice bath; set aside. Cover, and bring a large pot of cold water to a boil over high heat. Add corn, and let simmer, uncovered, until just tender, about 2 minutes. Drain the corn, and transfer to the ice-water bath. When cool, remove from the ice bath. Using a large knife, remove kernels; set aside.
• In a small bowl, whisk together the olive oil, vinegar, sugar, salt, and pepper; set aside. In a large bowl, combine corn, tomatoes, and basil. Drizzle with half of the dressing, and toss to coat. Gently fold in the diced avocado.
• Place arugula in a medium bowl. Drizzle with remaining dressing, and toss to coat. Transfer to a large platter. Arrange vegetable mixture over arugula. Shave ricotta salata over salad. Serve immediately.