Avocado Corn Salad With Pine Nuts Recipes

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.

Steps:

• Combine oil, basil, salt and pepper in a blender and blend for 1 minute. Strain into a bowl, discard solids
• Combine tomatoes and onion in a bowl, add a few tablespoons of the basil oil and season with salt and pepper. Reserve remaining basil oil for Shrimp recipe.
• Heat grill to medium heat. Brush avocado with oil on grill and season with salt and pepper. Grill cut side down until lightly golden brown, about 2 minutes. Remove to a platter, cut side up. Place some of the tomato mixture on top of each avocado, drizzle with more of the oil and sprinkle with the pine nuts and cheese. Garnish with basil leaves.

Steps:

• In a large skillet, add corn, oil, water, cumin, and cayenne or red pepper flakes.
• Over medium heat, cook, covered, for 5 minutes or until the corn is tender.
• Uncover and continue to cook for a few minutes to evaporate the excess moisture.
• Set skillet aside to cool.
• Slice the avocado in half lengthwise and remove the pit.
• Peel the avocado and chop into 1/2 inch pieces and place in a large bowl.
• Add in the lime juice and stir.
• Chop the bell pepper into 1/2 inch pieces and add to the bowl.
• Add the red onion and cooked corn; stir to combine.
• Add salt and hot pepper sauce to taste.
• Sprinkle fresh chopped cilantro on top.
• Serve immediately or chill, then serve.

Steps:

• In a large salad bowl, combine greens and onion. Sprinkle with blue cheese and pine nuts. Drizzle with vinaigrette; toss to coat.

Steps:

• In a large bowl, mix the lettuce, corn, avocado, and tomatoes. Drizzle with dressing and sprinkle with pine nuts. Toss and serve.

Steps:

• In a large bowl, mix the lettuce, corn, avocado, and tomatoes. Drizzle with dressing and sprinkle with pine nuts. Toss and serve.

Steps:

• To save time and effort, I usually get a store-bought rotisserie chicken. Remove skin and chop breasts; add other pieces of chicken if necessary to get to two cups.
• Chop the avocados into medium-sized pieces, mix with 1 tablespoon of the lemon juice to prevent browning, and season avocado with garlic salt to taste. Put in large bowl with chicken.
• Top with onion, feta cheese, pine nuts and cilantro. Toss gently to combine, taking care not to break up or mash the avocado.
• Whisk mayo, dijon and the remaining tablespoon of the lemon juice to make the dressing. Add a bit of water if too thick. Season the dressing with freshly ground black pepper to taste. Drizzle over salad and again toss gently to dress.
• Serve right away or chill for a while before serving. This can be served inside pita bread or sandwich bread, or over a bed of greens/spinach, but we also like to eat it as is.