Romaine Salad With Corn And Chili Avocado Dressing Food

ROMAINE SALAD WITH AVOCADO DRESSING

Romaine Salad With Avocado Dressing image

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

Ingredients

1 medium ripe avocado, peeled and cubed
1/2 cup mayonnaise
1/4 cup vegetable oil
3 tablespoons lemon juice
2 garlic cloves, peeled
1/2 teaspoon salt
1/4 teaspoon hot pepper sauce
1 bunch romaine lettuce, torn
3 medium tomatoes, cut into wedges
1 cup shredded cheddar cheese
1 (2 1/4 ounce) can sliced ripe olives, drained
2 green onions, chopped
corn chips

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

ROMAINE SALAD WITH CORN AND CHILI-AVOCADO DRESSING

Romaine Salad with Corn and Chili-Avocado Dressing image

Provided by Martha Stewart

Categories Salad Recipes

Number Of Ingredients 7

Ingredients

1/2 head romaine lettuce, cut into 1/2-inch strips (4 cups)
2 cups fresh corn kernels
1 cup halved cherry tomatoes
1 ripe avocado, cut into a large dice
1 to 2 tablespoons fresh lime juice
1/4 teaspoon chili powder
Coarse salt and freshly ground pepper

Steps:

In a large bowl, combine lettuce, corn, tomatoes, and three-quarters of the avocado; set aside.
In a blender combine remaining one-quarter avocado, 1/3 cup water, lime juice, and chili powder. Blend until smooth. Season with salt and pepper. Pour over salad, and toss gently to combine. Serve immediately.

ROMAINE, GRILLED AVOCADO, AND SMOKY CORN SALAD WITH CHIPOTLE-CAESAR DRESSING

Romaine, Grilled Avocado, and Smoky Corn Salad with Chipotle-Caesar Dressing image

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

Ingredients

1/4 cup grated parmesan
1/2 cup extra-virgin olive oil
1/4 cup fresh lime juice
1 teaspoon minced garlic
1 tablespoon minced canned chipotle chiles in adobo
3 tablespoons vegetable oil
2 ears of corn, shucked
2 firm-ripe 6-to 8-ounces avocados, halved and pitted but not peeled
1 head romaine (1 pound), tough outer leaves discarded and head quartered lengthwise, then cut crosswise into 1-inch strips

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.

GRILLED CORN AND AVOCADO SALAD WITH FETA DRESSING

Grilled Corn and Avocado Salad With Feta Dressing image

This lively salad of corn, scallions, jalapeño and avocado tossed with a tangy buttermilk-feta dressing is like summer on a plate. The sweetness of peak-summer corn and the richness of creamy avocado balance out the tartness of the dressing. To choose the perfect corn, make sure that the corn husk is bright green and slightly dewy to the touch, and that the silks peeking out at the top are yellow, not browned. Finally, the corn should be heavy for its size: the heavier the corn, the plumper the kernels.

Provided by Sue Li

Categories dinner, easy, weeknight, salads and dressings, vegetables, main course, side dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

6 ears corn (about 3 pounds), shucked and silk removed
1 bunch scallions (about 6), trimmed
1 jalapeño, stemmed and halved lengthwise
3 tablespoons olive oil
Kosher salt and black pepper
4 ounces feta cheese, crumbled (about 3/4 cup)
1/3 cup buttermilk
1 teaspoon freshly grated lemon zest plus 1 tablespoon lemon juice
1 small garlic clove, grated
1/4 cup sliced fresh chives
1/4 cup finely chopped fresh parsley
1 medium head romaine lettuce, torn into bite-size pieces (about 8 cups)
2 avocados, sliced

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.

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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.

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