Romaine And Corn Salad With Avocado Dressing Food
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.
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, 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 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, 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.
SOUTHWESTERN SALAD WITH AVOCADO LIME DRESSING
A satisfying salad with romaine, tomatoe, corn and beans with crunchy corn chips! Go get em! Adapted from Vegetarian Times magazine-May 2010.
Provided by Sharon123
Categories Salad Dressings
Time 25m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Mix the lettuce, beans, tomatoes, and corn in a clear glass bowl. Sprinkle green onions and cilantro on top.
- Mash avocado in a separate bowl, and whisk in salsa, sour cream, and lime juice.
- Season with hot sauce, if using, and salt and pepper.
- Pour dressing over salad, toss well, and top with the crushed corn chips if desired. Enjoy!
GRILLED ROMAINE WITH AVOCADO-LIME DRESSING
Romaine lettuce takes on a nice charred, smoky flavor with a quick trip to the grill in this healthy wedge salad recipe. Avocado makes the dressing extra-creamy without any cream. Serve alongside grilled chicken or fish.
Provided by EatingWell Test Kitchen
Categories Healthy Salad Dressing Recipes
Time 15m
Number Of Ingredients 9
Steps:
- Preheat grill to medium-high.
- Puree avocado, buttermilk, lime juice, oil, cumin and salt in a food processor or blender until smooth.
- Oil the grill rack (see Tip). Cut romaine hearts in half lengthwise, leaving root ends intact. Grill the romaine, cut-side down, until lightly charred, 2 to 3 minutes. Serve topped with the dressing, tomatoes and pepper.
Nutrition Facts : Calories 68.9 calories, Carbohydrate 5.3 g, Cholesterol 0.5 mg, Fat 5.2 g, Fiber 2.7 g, Protein 1.7 g, SaturatedFat 0.8 g, Sodium 225.4 mg, Sugar 2.1 g
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.
ROMAINE SALAD WITH AVOCADO DRESSING
Make and share this Romaine Salad With Avocado Dressing recipe from Food.com.
Provided by vegan mom
Categories Salad Dressings
Time 25m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- For dressing, place the first seven ingredients in a blender or food processor; cover and process until blended.
- In a large bowl, combine the romaine, tomatoes, cheese, olives and onions. Drizzle with dressing and toss to coat. Sprinkle with the corn chips.
Nutrition Facts : Calories 167, Fat 14.2, SaturatedFat 3.5, Cholesterol 12.4, Sodium 274.1, Carbohydrate 8, Fiber 3, Sugar 2.5, Protein 3.9
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ROMAINE AND CHARRED CORN SALAD WITH AVOCADO DRESSING ...
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- 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.
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- 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.
HEALTHY VEGAN ROMAINE SALAD WITH CREAMY AVOCADO DRESSING
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- Preheat the grill to medium high. Lightly brush the ears of corn and the romaine lettuce on all sides with the olive oil. Set aside. In a large bowl, combine tomatoes, two tablespoons of olive oil, minced garlic, toss and season with salt and pepper. Set aside to marinate. Brush the grill with olive oil. Place the corn directly on the grill and cook for about eight minutes, turning regularly as it cooks. When ready, remove from grill and allow to cool.
- To make the dressing, combine all of the ingredients in a blender and process until smooth. If the mixture is thick, add a bit more water. Season the dressing well with salt and pepper. Keep in the refrigerator until ready to serve.
- Add the romaine hearts to the grill, sliced side down, and grill for three to four minutes until slightly charred and wilting.
- Remove from the grill and arrange on a severing platter. Cut the kernels of corn from the cob with a knife, and sprinkle over top of the romaine. Spoon the marinated tomatoes over the corn. Drizzle the salad with dressing and serve.
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AVOCADO AND GRILLED CORN SALAD WITH GREEN GODDESS …
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- 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.
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- Light the grill to medium heat. Remove any tired outer leaves from the romaine, then halve each head vertically. Place on a large platter and spray cut sides with olive oil spray. Lightly spray corn with olive oil.
- Place chicken and corn on the grill and cook, until cooked through, about 5 minutes on each side, until the chicken is cooked through and the corn is tender. Remove and place on a cutting board.
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- First, make the dressing by blending 1/2 cup cilantro, 4 tablespoons extra virgin olive oil, and 1 tablespoon lime juice in a small food processor until smooth.
- Pour the mixture into a tiny glass jar and add 2 tablespoon honey, salt, and pepper. Secure with a lid and set the dressing to the side.
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