Tomato Cornbread Salad With Avocado And Cilantro Food
AIDA'S CORN, TOMATO AND AVOCADO SALAD
Provided by Aida Mollenkamp
Time 25m
Yield 8 servings
Number Of Ingredients 9
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
CILANTRO, AVOCADO, TOMATO, AND FETA SALAD
This salad is extremely good. It's amazing how the cilantro flavor does not overpower the salad.
Provided by Celeste
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 25m
Yield 10
Number Of Ingredients 8
Steps:
- Combine the tomatoes, jalapeno peppers, green onion, and feta cheese in a large bowl; toss together. Add the diced avocado; drizzle the lemon juice over the avocado to keep it from turning brown. Stir in the cilantro. Season with salt and pepper. Mix well and serve.
Nutrition Facts : Calories 195.1 calories, Carbohydrate 15.5 g, Cholesterol 8.3 mg, Fat 14.5 g, Fiber 8.7 g, Protein 6 g, SaturatedFat 3.1 g, Sodium 169 mg, Sugar 3.8 g
TOMATO, AVOCADO, AND CILANTRO SALAD
This simple and refreshing salad goes well on its own, in a sandwich, or as a side with anything barbecued.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 8
Steps:
- In a small bowl, gently toss the tomatoes and onion with salt, pepper, olive oil, and the vinegar. Lift the vegetables out and spread on a serving platter. Lay the avocado slices on top and pour the tomato-vinegar juices onto the avocados. Scatter with fresh basil or cilantro leaves.
TOMATO, CORN, AND AVOCADO SALAD
Nothing compares to the juiciness of summer tomatoes. Go beyond the expected with this showstopping salad.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 10m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 157 g, Fat 11 g, Fiber 5 g, Protein 3 g
TOMATO, CORN & AVACADO SALAD WITH CILANTRO LIME DRESSING
A refreshing and easy summer salad, one of my go-to side dishes with grilled meats. It's a modified version of several different recipes I've seen online.
Provided by lmccandless
Categories Vegetable
Time 15m
Yield 6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 526.4, Fat 41.5, SaturatedFat 11.4, Cholesterol 44.2, Sodium 664.2, Carbohydrate 28.2, Fiber 7.2, Sugar 3.4, Protein 16.7
TOMATO, AVOCADO AND GRILLED CORN SALAD
With ripe tomatoes, fresh basil and grilled corn, this bright salad tastes just like summertime! —Angela Spengler, Tampa, Florida
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 164 calories, Fat 13g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 237mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges
TOMATO-CORNBREAD SALAD WITH AVOCADO AND CILANTRO
This tomato-cornbread salad -- a riff on panzella, the Italian peasant classic designed to revive stale bread -- relies on ripe, juicy tomatoes to moisten and flavor the dry bread. After salting the tomatoes, give them a little time to release their juices.
Provided by USA WEEKEND Pam Anderson
Categories Tomato Salad
Time 1h40m
Yield 10
Number Of Ingredients 10
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.
Nutrition Facts : Calories 233.5 calories, Carbohydrate 22.8 g, Cholesterol 15.1 mg, Fat 14.8 g, Fiber 5 g, Protein 4.3 g, SaturatedFat 2.7 g, Sodium 250.9 mg, Sugar 4.7 g
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