Tomato Corn And Avocado Salad Food

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.

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

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-CORNBREAD SALAD WITH AVOCADO AND CILANTRO

Steps:

• Adjust oven rack to center position and heat oven to 250 degrees.
• Place cornbread cubes on a cookie sheet with a rim; bake until bread is dried out, about 30 minutes, then set aside to cool.
• Salt the tomatoes, stir in the garlic and let stand until juicy, about 30 minutes.
• Prepare remaining ingredients; toss with tomatoes. Add bread; toss. Let stand 10 minutes before serving.

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.

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.

TOMATO, ROASTED CORN, AND AVOCADO SALAD

Steps:

• Rub 1/2 to 1 tablespoon of Corn (2 ear) on the Salt (to taste) and Olive Oil (2 tablespoon), and season with Ground Black Pepper (to taste) and Jalapeño Pepper (1).
• Broil for about 5-10 minutes, flipping the corn halfway through but not the jalapeno (broil the skin side only).
• Make the dressing. Mince the Rice Vinegar (1 teaspoon), and combine with Olive Oil (2 tablespoon) and Garlic (1 clove) in a small bowl.
• Pit the Avocado (1) by cutting it in half and removing the seed. Then score and scoop out the avocado.
• Squeeze the Lime (1 tablespoon) into the avocado, and stir gently to combine.
• Strip the kernels of the corn once they are cool. A trick that I found works great is to set a small bowl upside down into a large bowl, place the corn on top of the small bowl and strip.
• Peel the skin off the jalapeno and mince.
• Mix the corn, Avocado, Jalapeño Pepper, Fresh Cilantro (1 tablespoon), tomato, Shallot (1), Grape Tomatoes (1 pint), Scallion (1 tablespoon), and the dressing.
• Serve immediately, since the avocado browns quickly, even though we use lime/lemon juice.

GRILLED CORN SALAD WITH TOMATO AND AVOCADO

Steps:

• Preheat the grill to medium heat.
• Put the corn, still in its husks, on the grill, cover, and cook for 20 minutes rotating the corn cobs every 5 minutes or so.
• Meanwhile, in a large bowl, mix to combine the garlic, jalapeño, and a large pinch of kosher salt. Add the lime zest, lime juice, and olive oil and whisk to combine. Add the avocado, tomatoes, scallions, and cilantro and toss gently to combine.
• Remove the corn from the grill. When cool enough to handle, peel back the silk, and slice the kernels off the cobs directly into the bowl with a knife. Toss to combine. Season with salt and pepper.

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.

CORN TOMATO AVOCADO SALAD

Steps:

• Steam corn in steamer or microwave (or you can grill or boil) until tender, about 5 minutes.
• Let it cool then transfer to a large bowl.
• Toss all the remaining ingredients together and serve immediately.

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 TOMATO CORN SALAD

Steps:

• Combine all of the salad ingredients together.
• In a small jug, mix together the dressing ingredients to combine well, and pour over the avocado salad. Season with extra salt, if desired. Serve with any protein, or enjoy with Tacos, fajitas, etc.

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, 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.

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.

CORN, TOMATO, AND AVOCADO SALAD

Steps:

• In a large bowl, whisk together the olive oil, lime juice, cilantro, salt, and pepper.
• Add the corn, avocado, tomatoes, and onion and toss to mix. Serve at room temperature. Serves 4 to 6. Tips: Choose ears of corn with bright green husks that are tightly closed. The ends of the corn silk should be golden brown, not pale -- an indication that the corn was picked too early.