Grilled Corn And Avocado Salad With Feta Dressing Food

GRILLED CORN AND AVOCADO SALAD WITH FETA DRESSING

Steps:

• Heat a grill or grill pan over medium-high. Brush corn, scallions and jalapeño with the oil and season with salt and pepper. Arrange on the grill and cook, turning occasionally, until corn kernels are browned in spots, 6 to 8 minutes, and the scallions and jalapeño are charred all over and tender, 9 to 10 minutes. Transfer vegetables to a cutting board and let cool slightly.
• In a medium bowl, using a whisk, mash the feta into a coarse paste. Whisk in buttermilk, lemon zest and juice and garlic, then stir in chives and parsley. Finely chop the charred jalapeño and stir it into the feta dressing; season with salt and pepper.
• In a large bowl, toss lettuce with half the feta dressing and arrange on a platter. Cut corn kernels off the cob and slice scallions into bite-size pieces. Arrange avocado slices, corn and scallions on top of the lettuce. Serve with remaining dressing.

GRILLED CORN AND AVOCADO SALAD WITH FETA DRESSING

Steps:

• Prepare the dressing: Prepare one batch of herbed feta dressing with basil.
• Char the corn: Heat up a cast iron skillet over medium-high heat. Spray the corn with cooking spray, and let it char on all sides in the skillet. Remove from the heat and remove the kernels from the cob.
• Prepare the vegetables: Prepare the shallots, grape tomatoes, jalapeño and avocado.
• Assemble the salad: In a bowl or on a platter, arrange the corn and remaining vegetables. Drizzle with the basil and feta dressing, and enjoy.

AVOCADO AND GRILLED CORN SALAD WITH GREEN GODDESS DRESSING

Steps:

• Preheat a grill to medium-high.
• Rub the corn and jalapeno with the oil and grill, turning occasionally, until tender and charred in spots, about 6 minutes for the jalapeno and 12 minutes for the corn. Cut the kernels from the corn cobs and place them in a large bowl. Add the avocado and romaine to the bowl.
• Stem and seed the grilled jalapeno. Combine the jalapeno, mayonnaise, buttermilk, parsley, chives, lemon juice, dill, anchovy, garlic and 1/2 teaspoon salt in a blender and blend until smooth.
• Add just enough of the dressing to coat the salad; season with salt. Toss gently to combine.

FIESTA CORN & AVOCADO SALAD

Steps:

• Cook the corn in a large pot of boiling salted water for 5 to 7 minutes, until just tender. Cool for 5 minutes and cut the kernels off the cob, cutting close to the cob with a sharp knife. Place the kernels in a large bowl with the tomatoes, bell pepper, onion, and jalapeno peppers.
• In a small bowl or glass measuring cup, whisk together the lime zest, lime juice, olive oil, garlic, chile powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. Pour the dressing over the vegetables and toss.
• In a separate bowl, gently toss the avocados and lemon juice together, making sure the avocado is coated in lemon juice. Add to the vegetables, sprinkle with 1 teaspoon salt and 1/2 teaspoon black pepper, and carefully fold together without breaking up the avocados. Sprinkle with salt and serve cold or at room temperature.

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.

AVOCADO AND GRILLED CORN SALAD WITH CILANTRO VINAIGRETTE

Steps:

• Mix corn, avocado, tomatoes, onion, feta, and cucumber.
• Add to a large bowl and refrigerate until ready to use.
• Add olive oil, sherry vinegar, garlic powder, cilantro, salt, and ground pepper together in a small glass jar with a lid. Shake really well. Taste and adjust seasoning and ratios of oil and vinegar as you desire.
• When ready to serve salad, add the dressing and gently toss.

GRILLED CORN, AVOCADO AND TOMATO SALAD WITH HONEY LIME DRESSING

Steps:

• Grill corn for 10 minutes. Cut the corn off the cob and cool.
• Slice tomatoes in half.
• Dice the avocado.
• Chop the cilantro.
• Whisk remaining ingredients in small bowl and set asid.
• Combine corn, avocado, tomatoes and cilantro. Toss with honey lime dressing. Let rest 15 minutes.