Tomato Avocado Corn Salad With Migas Buttermilk Dressing Food

TOMATO, AVOCADO & CORN SALAD WITH MIGAS & BUTTERMILK DRESSING

Steps:

• Tear the bread into pieces and toss in a bowl with the milk and 1 tbsp of water. Leave to soak for 20 mins. Gently squeeze the bread to remove some of the excess liquid (though not all). Heat 2 tbsp of the oil in a large frying pan. Cook the bread over a medium heat, turning every so often, until dark golden brown and crisp, then turn the heat down and cook until the pieces are warm through to the middle. Season and cook a little more, turning the pieces over. It will take about 15 mins to make the migas. Heat oven to 200C/180C fan/gas 6.
• Meanwhile, hold a corn cob standing up in a shallow roasting tin. Using a sharp knife, cut down the sides, removing the kernels as you work round. Toss the kernels with ½ tbsp of the oil and a little seasoning. Roast in the oven for 20 mins, tossing after 15 mins. It should be scorched a little at the edges.
• To make the dressing, put the mayonnaise, mustard, garlic and chives in a bowl, then gradually whisk in the buttermilk. There shouldn't be any lumps of mayo left.
• Halve and stone the avocados and cut each half into slices. Peel the skin from each slice. Put the avocado in a broad shallow serving bowl and squeeze the lime juice all over them. Turn over in the juice and season. Add all the other salad ingredients and toss together. Spoon some of the dressing over and serve the rest on the side.

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 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.

TOMATO, CORN & AVACADO SALAD WITH CILANTRO LIME DRESSING

Steps:

• Put frozen corn in large serving bowl. Chop tomatoes in half and add to corn. Allow these to sit while making the dressing.
• Combine all dressing ingredients in a small bowl. Mix very well. Add to corn and tomato.
• Chop 2-3 avocado. I prefer ones that are just barely ripened so they don't get too mushy in the salad. If you are making this in advance, wait to to add the avocado so it doesn't turn brown.
• Add the cheese and stir gently.
• If you allow this to sit up to an hour before serving, the flavors blend together beautifully.

AVOCADO, TOMATO & CORN SALAD/SALSA

Steps:

• Mix the first 5 ingredients together.
• Add avocado, onions, corn and tomatoes. Toss into dressing.
• Season with salt and pepper.
• Let sit for 30 minutes, toss and enjoy!

AVOCADO-BUTTERMILK SALAD DRESSING

Steps:

• Combine all the ingredients in a blender and blend on high speed until smooth, scraping down the sides as needed. Adjust the seasoning, to taste.
• Transfer to a bowl, cover, and refrigerate until ready to use. (The dressing can be made up to 4 hours in advance.).