Avocado And Grilled Corn Salad With Cilantro Vinaigrette Recipes

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GRILLED CORN SALAD WITH AVOCADO



Grilled Corn Salad with Avocado image

Grilled corn salad with avocado, and sweet fresh corn. Simple, delicious, and perfect for summer barbecues and easy weeknight dinners.

Provided by Erin Clarke / Well Plated

Categories     Salad     Side Dish

Time 25m

Number Of Ingredients 17

5 ears fresh corn (husked with silks removed)
1 1/2 tablespoons extra-virgin olive oil
2 teaspoons kosher salt
3/4 teaspoon black pepper
1 pint halved cherry tomatoes (about 2 cups)
2 cups packed arugula
1 medium avocado (peeled, pitted, and diced)
1 small red bell pepper (cored and finely chopped)
4 green onions (finely chopped)
1/4 cup chopped fresh cilantro
1/4 cup fresh lime juice (from about 2 limes)
2 tablespoons extra-virgin olive oil
1 tablespoon honey
1 teaspoon paprika
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 teaspoon onion powder

Steps:

  • Preheat the grill to medium (about 400 degrees F). Rub the corn with olive oil and sprinkle with salt and pepper. Grill the corn for 7 minutes, turning every few minutes, until ears are lightly browned. Remove from the grill and let cool.
  • Carefully cut the kernels from the cob and transfer them to a large mixing bowl. Add the cherry tomatoes, arugula, avocado, bell pepper, green onions, and cilantro.
  • In a small bowl, stir together the lime juice, olive oil, honey, paprika, salt, pepper, and onion powder. Pour over the salad and toss to combine. Serve at room temperature.

Nutrition Facts : ServingSize 1 (of 6), about 1 cup, Calories 230 kcal, Carbohydrate 26 g, Protein 5 g, Fat 14 g, SaturatedFat 2 g, TransFat 1 g, Fiber 5 g, Sugar 11 g, UnsaturatedFat 12 g

AVOCADO AND GRILLED CORN SALAD WITH CILANTRO VINAIGRETTE



Avocado and Grilled Corn Salad With Cilantro Vinaigrette image

I found this on a food blog and knew I had to try it. I'm so glad I did! I did decrease the ratio of oil to vinegar from the original 6 TBS.

Provided by Alisa Lea

Categories     Corn

Time 40m

Yield 8 serving(s)

Number Of Ingredients 12

5 ears corn, husk removed, brushed with olive oil and grilled, remove corn with sharp knife
2 avocados, diced and sprinkled with lemon juice to prevent browning
2 cups tomatoes, red and yellow cherry
1 small red onion, finely diced
3/4 cup feta, crumbled
1 1/2 cups English cucumbers, skin on and chopped small dice
4 tablespoons olive oil
2 tablespoons sherry wine vinegar
1 teaspoon garlic powder
2 tablespoons fresh cilantro, minced
1/2 teaspoon salt
10 grinds fresh ground pepper

Steps:

  • Add the first 6 ingredients to a large bowl and refrigerate until ready to use.
  • Add remaining ingredients in a small glass jar with a lid. Shake really well. Taste and adjust seasoning and ratios of oil and vinegar as you desire.
  • When ready to serve salad, add the dressing and gently toss.

Nutrition Facts : Calories 263.9, Fat 18.3, SaturatedFat 4.3, Cholesterol 12.5, Sodium 310, Carbohydrate 23.9, Fiber 6, Sugar 6.2, Protein 6.2

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