Avocado Corn Salad With Pine Nuts Recipes

CORN AND AVOCADO SALAD

Corn and Avocado Salad image

Provided by Ina Garten

Time 40m

Yield 12 servings

Number Of Ingredients 14

Ingredients

Kosher salt
4 ears of corn, shucked
4 ripe Hass avocados, seeded, peeled, and 1/2-inch diced
Juice of 1 lemon
2 pints grape tomatoes, sliced in half lengthwise
2 red bell peppers, seeded and 1/2-inch diced
1 cup chopped red onion
1/4 cup seeded and minced jalapeno peppers, seeded
1 lime, zested
1/2 cup freshly squeezed lime juice
1/4 cup good olive oil
1 teaspoon freshly ground black pepper
1 teaspoon minced garlic
1/2 teaspoon ground cayenne pepper

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.

GRILLED CORN AND AVOCADO SALAD WITH FETA DRESSING

Grilled Corn and Avocado Salad With Feta Dressing image

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

Ingredients

6 ears corn (about 3 pounds), shucked and silk removed
1 bunch scallions (about 6), trimmed
1 jalapeño, stemmed and halved lengthwise
3 tablespoons olive oil
Kosher salt and black pepper
4 ounces feta cheese, crumbled (about 3/4 cup)
1/3 cup buttermilk
1 teaspoon freshly grated lemon zest plus 1 tablespoon lemon juice
1 small garlic clove, grated
1/4 cup sliced fresh chives
1/4 cup finely chopped fresh parsley
1 medium head romaine lettuce, torn into bite-size pieces (about 8 cups)
2 avocados, sliced

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.

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