ROMAINE, AVOCADO, AND CORN SALAD
In this colorful salad, buttery avocado and sweet cherry tomatoes are a perfect match for fresh corn kernels.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 20m
Number Of Ingredients 7
Steps:
- In a bowl combine the romaine, corn, and cherry tomatoes.
- Add 3/4 cup of avocado. Place the remaining avocado in a blender along with 1/3 cup water, lime juice, and chili powder; season with salt and pepper.
- Pour dressing over the salad; toss gently.
Nutrition Facts : Calories 166 g, Fat 8 g, Protein 4 g
ROMAINE SALAD WITH AVOCADO DRESSING
This colorful salad looks great on a buffet table and tastes even better. The crunchy corn chips are a nice change from croutons. -Sandra Forsyth, Edmonton, Alberta
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- For dressing, place the first seven ingredients in a blender; cover and process until blended., In a large bowl, combine the romaine, tomatoes, cheese, olives and onions. Pour dressing over salad; toss to coat. Sprinkle with corn chips.
Nutrition Facts : Calories 187 calories, Fat 18g fat (4g saturated fat), Cholesterol 13mg cholesterol, Sodium 260mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein.
MY FAVORITE AVOCADO SALAD
Tangy lime dressing is the perfect topper for this avocado salad. Toasted walnuts make for crunchy goodness, but try it with any kind of nut you like. -Ilia Kaku, North Richland Hills, Texas
Provided by Taste of Home
Categories Lunch Side Dishes
Time 25m
Yield 9 servings.
Number Of Ingredients 16
Steps:
- Drizzle lemon juice over avocados. In a serving bowl, combine salad greens, tomatoes, onion, walnuts and avocados. Whisk together dressing ingredients; pour over salad. Toss to coat.
Nutrition Facts : Calories 130 calories, Fat 12g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 57mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
CORN-AND-AVOCADO SALAD WITH GODDESS DRESSING
For this take-and-shake salad, finely diced avocado is stirred into the dressing for creaminess without browning; corn, radishes, crunchy romaine, and bacon go on top. Call it a Cobb, call it Mexican. Call those happy guests to the table.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 45m
Yield Serves 8 to 10
Number Of Ingredients 13
Steps:
- Cook bacon in a skillet over medium heat until crisp, 6 to 8 minutes. Transfer to paper towels. Meanwhile, cook corn in a large pot of generously salted boiling water just until crisp-tender, about 2 minutes. Drain. When cool enough to handle, cut kernels from cobs; let cool completely.
- In a food processor, pulse scallions, garlic, anchovies, and basil until finely chopped. Add mayonnaise, sour cream, vinegar, 2 tablespoons water, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper; purée until smooth. Transfer to a large bowl. Add avocados, stirring to fully coat in dressing. Top with corn and radishes, then romaine and bacon. Cover and refrigerate up to 8 hours. Toss to combine and evenly coat in dressing (or shake vigorously, if using a bowl with a resealable lid) just before serving.
AVOCADO AND GRILLED CORN SALAD WITH GREEN GODDESS DRESSING
Steps:
- Preheat a grill to medium-high.
- Rub the corn and jalapeno with the oil and grill, turning occasionally, until tender and charred in spots, about 6 minutes for the jalapeno and 12 minutes for the corn. Cut the kernels from the corn cobs and place them in a large bowl. Add the avocado and romaine to the bowl.
- Stem and seed the grilled jalapeno. Combine the jalapeno, mayonnaise, buttermilk, parsley, chives, lemon juice, dill, anchovy, garlic and 1/2 teaspoon salt in a blender and blend until smooth.
- Add just enough of the dressing to coat the salad; season with salt. Toss gently to combine.
GRILLED CORN AND AVOCADO SALAD WITH FETA DRESSING
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
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.
ROMAINE SALAD WITH CORN AND CHILI-AVOCADO DRESSING
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.
GRILLED ROMAINE SALAD WITH CORN AND AVOCADO
Steps:
- 1. Make the dressing. Add all of the ingredients to the bowl of your food processor with the blade attachment. Process until smooth. Set aside. 2. Pre-heat your grill to high. Add the corn and cook on all sides until some of the kernels have started to blacken, about 5-8 minutes total. Remove the corn from the grill and set aside to cool slightly. Once the corn is cool enough to handle, cut the kernels off the cob and place them in a medium bowl. 3. Cut the avocado in half. Remove and discard the seed. Scoop the avocado flesh from the peel and dice it. Add the diced avocado, basil, ¼ tsp. salt, ¼ tsp. pepper and 1 tablespoon of the dressing to the bowl with the corn, stirring gently to combine. Set aside. 4. Drizzle the cut side of the romaine lettuce with about 1 tablespoon of olive oil. Sprinkle with a pinch of salt and pepper. Add the romaine to the grill, cut side down, and cook for 1-2 minutes. Then flip the romaine and cook for an additional 1-2 minutes. Remove from the grill. 5. To serve, place the grilled romaine on a plate, cut side up, and drizzle with some of the dressing. Top with the corn-avocado mixture. Drizzle with additional dressing, if desired. Serve immediately.
ROMAINE, GRILLED AVOCADO, AND SMOKY CORN SALAD WITH CHIPOTLE-CAESAR DRESSING
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
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.
More about "romaine and corn salad with avocado dressing recipes"
ROMAINE SALAD WITH CREAMY AVOCADO DRESSING - CTV
From more.ctv.ca
- Preheat the grill to medium high. Lightly brush the ears of corn and the romaine lettuce on all sides with the olive oil. Set aside. In a large bowl, combine tomatoes, two tablespoons of olive oil, minced garlic, toss and season with salt and pepper. Set aside to marinate. Brush the grill with olive oil. Place the corn directly on the grill and cook for about eight minutes, turning regularly as it cooks. When ready, remove from grill and allow to cool.
- To make the dressing, combine all of the ingredients in a blender and process until smooth. If the mixture is thick, add a bit more water. Season the dressing well with salt and pepper. Keep in the refrigerator until ready to serve.
- Add the romaine hearts to the grill, sliced side down, and grill for three to four minutes until slightly charred and wilting.
- Remove from the grill and arrange on a severing platter. Cut the kernels of corn from the cob with a knife, and sprinkle over top of the romaine. Spoon the marinated tomatoes over the corn. Drizzle the salad with dressing and serve.
GRILLED SALAD WITH CREAMY AVOCADO-BASIL DRESSING - OH …
From ohmyveggies.com
CORN SALAD WITH AVOCADO | RECIPETIN EATS
From recipetineats.com
GRILLED ROMAINE SALAD WITH CORN, FAVA BEANS AND …
From feastingathome.com
AVOCADO CORN SALAD RECIPE (10 MINUTES!) - WHOLESOME YUM
From wholesomeyum.com
5/5 (10)Total Time 10 minsCategory Salad, Side DishCalories 170 per serving
BLACK BEAN SALAD WITH CORN, AVOCADO & LIME VINAIGRETTE - ONCE …
From onceuponachef.com
CORN, SHRIMP & AVOCADO SALAD WITH CHIPOTLE-PEPITA DRESSING
From food52.com
AVOCADO TOMATO CORN SALAD - CAFE DELITES
From cafedelites.com
GRILLED ROMAINE WITH AVOCADO-LIME DRESSING RECIPE - EATINGWELL
From eatingwell.com
PESTO CHICKEN AVOCADO ORZO SALAD. - HALF BAKED HARVEST
From halfbakedharvest.com
GRILLED ROMAINE SALAD WITH CORN AND AVOCADO – FLOATING KITCHEN
From floatingkitchen.net
CORN SALAD RECIPE - HOW TO MAKE CORN SALAD
From thepioneerwoman.com
ROMAINE SALAD WITH CREAMY AVOCADO DRESSING « CHEF LYNN CRAWFORD
From cheflynncrawford.com
GRILLED ROMAINE SALAD WITH CORN AND AVOCADO DRESSING
From taproduce.com
AVOCADO AND GRILLED CORN SALAD WITH GREEN GODDESS DRESSING
From valeriebertinelli.com
RECIPE: CORN & ROMAINE SALAD WITH CRISPY ONIONS & CREAMY …
From blueapron.com
BRIANNAS CELEBRATES NATIONAL SALAD MONTH IN MAY WITH NEW ITEMS
From prnewswire.com
GRILLED CORN PEACH AVOCADO SALAD WITH ORANGE GINGER MISO DRESSING
From food52.com
MEXICAN SALAD - HOUSE OF YUMM
From houseofyumm.com
MEXICAN CHOPPED SALAD WITH AVOCADO DRESSING
From naturespath.com
50+ BEST SALAD RECIPES - 101 COOKBOOKS
From 101cookbooks.com
BUFFALO RANCH AND ROTISSERIE CHICKEN COBB SALAD | RACHAEL RAY
From rachaelrayshow.com
CRISPY TORTILLA SALAD WITH SNAP PEAS AND AVOCADO
From bonappetit.com
You'll also love