Grilled Corn Heirloom Tomato Avocado And Arugula Salad 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

TOMATO, AVOCADO AND GRILLED CORN SALAD



Tomato, Avocado and Grilled Corn Salad image

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

1 medium ear sweet corn, husks removed
3 large red tomatoes, sliced
3 large yellow tomatoes, sliced
3/4 teaspoon kosher salt, divided
1/2 teaspoon pepper, divided
2 medium ripe avocados, peeled and sliced
1/4 cup olive oil
2 tablespoons red wine vinegar
1 tablespoon minced fresh basil, plus more for garnish
1/3 cup crumbled feta cheese

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

GRILLED CORN, HEIRLOOM TOMATO, AVOCADO, AND ARUGULA SALAD



Grilled Corn, Heirloom Tomato, Avocado, and Arugula Salad image

The flavors of summer come together wonderfully in this savory salad recipe. Also try:Broiled Lobster

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 11

Coarse salt and freshly ground black pepper
6 to 8 ears sweet corn, husks removed
3 tablespoons olive oil
1 pound baby heirloom tomatoes, halved
1/2 bunch cilantro, chopped
1 jalapeno, seeded and finely chopped
4 cups arugula
Juice of 2 limes
3 tablespoons red-wine vinegar
1/4 cup extra-virgin olive oil, plus more for drizzling
2 avocados, pitted, peeled, and sliced

Steps:

  • Bring a large pot of salted water to a boil over high heat. Prepare an ice-water bath; set aside. Add corn to boiling water and cook, 3 to 5 minutes. Drain and immediately transfer to ice-water bath. Drain and pat dry.
  • Preheat a grill pan over medium-high heat. Brush corn with olive oil and season with salt and pepper; cook, turning, until lightly charred on all sides, 2 to 3 minutes per side.
  • Let corn cool slightly; cut kernels from cobs. Transfer corn to a large bowl, along with tomatoes, cilantro, jalapeno, arugula, lime juice, red-wine vinegar, and olive oil; season with salt and pepper. Toss to combine.
  • Transfer corn mixture to a serving platter and arrange avocado slices around salad; season with salt and pepper and drizzle with olive oil before serving.

GRILLED CORN AND TOMATO SALAD



Grilled Corn and Tomato Salad image

Provided by Michael Symon : Food Network

Time 50m

Yield 6 servings

Number Of Ingredients 11

4 ears sweet corn, unhusked
Kosher salt
1 clove garlic, minced
1 jalapeño pepper, seeds and ribs removed, minced
Zest and juice of 3 limes
1/2 cup extra-virgin olive oil
1 ripe avocado, halved, pitted, peeled and diced
1 cup halved cherry tomatoes
6 scallions, thinly sliced
3/4 cup finely chopped fresh cilantro leaves
Freshly ground black pepper

Steps:

  • Soak the corn in its husks in a bowl of heavily salted water overnight in the refrigerator. Keep the ears submerged below the surface of the water with a plate weighted down with a heavy can.
  • Prepare and preheat your lump charcoal grill to medium low.
  • Put the corn, still in its husks, on the grill, cover, and cook, turning occasionally, for 20 minutes.
  • Meanwhile, in a large bowl, combine the garlic, jalapeño and a large pinch of salt. Add the lime zest, lime juice and olive oil and whisk to combine. Add the avocado, tomatoes, scallions and cilantro and toss gently to combine.
  • Remove the corn from the grill. When cool enough to handle, peel back the husks, discard the silk and slice the kernels off the cobs with a knife. Add to the bowl of vegetables. Toss to combine. Season with salt and pepper.

HEIRLOOM TOMATO SALAD WITH NECTARINES, AVOCADO, AND ARUGULA



Heirloom Tomato Salad with Nectarines, Avocado, and Arugula image

With farmers' markets overflowing with the most wonderful summer produce, what better way to embrace this seasonal bounty than a salad that combines fresh heirloom tomatoes, peppery arugula, white nectarines, and sliced avocado. A bright, simple vinaigrette of extra-virgin olive oil and white vinegar brings out the fresh flavors. A generous sprinkle of flaky sea salt tops it off!

Provided by GroveProvisions

Time 15m

Yield 4

Number Of Ingredients 8

2 tablespoons extra-virgin olive oil
2 tablespoons white vinegar
2 large heirloom tomatoes, sliced
6 ounces arugula
2 medium nectarines, sliced
1 large avocado, sliced
salt and freshly ground black pepper to taste
flaky sea salt

Steps:

  • Whisk oil and vinegar together in a bowl.
  • Place the sliced tomatoes on a platter and drizzle with about half of the vinaigrette and sprinkle with a pinch of regular salt. Place half the arugula on top of the tomatoes, then add the nectarine and avocado slices. Add the balance of the arugula and gently toss ingredients with the balance of the vinaigrette. Sprinkle with flaky sea salt and more pepper.

Nutrition Facts : Calories 232.6 calories, Carbohydrate 18.6 g, Fat 17.8 g, Fiber 7.7 g, Protein 4.1 g, SaturatedFat 2.5 g, Sodium 20.9 mg, Sugar 9.3 g

GRILLED CORN, AVOCADO AND TOMATO SALAD



Grilled Corn, Avocado and Tomato Salad image

Delicious summer salad - adapted from food network! I didn't include this in the recipe but I like to toast my own french bread croutons and toss them in!

Provided by sugarmagnolias

Categories     Vegan

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

2 ears fresh corn, grilled
1 avocado, cut into 1/2-inch cubes
1 pint cherry tomatoes, halved
1/2 cup red onion, finely diced
2 tablespoons olive oil
1/2 teaspoon grated lime zest
1 tablespoon fresh lime juice
1/4 cup chopped cilantro
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon brown sugar

Steps:

  • Combine the corn, avocado, tomatoes and onion in a large glass bowl. Mix together the dressing ingredients in another bowl, pour over the salad, and gently toss to mix.

Nutrition Facts : Calories 215.1, Fat 14.8, SaturatedFat 2.1, Sodium 162, Carbohydrate 21.6, Fiber 5.8, Sugar 8, Protein 3.3

GRILLED CORN AND HEIRLOOM TOMATO SALAD



Grilled Corn and Heirloom Tomato Salad image

Fresh, grilled corn on the cob tossed with heirloom tomatoes, red onions, herbs and a light dressing from Tiffany of Crème De La Crumb.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 25m

Yield 4

Number Of Ingredients 15

3 ears corn on the cob, shucked
1 tablespoon olive oil
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon Italian seasoning
2 cups small heirloom tomatoes, chopped
½ medium red onion, diced
¼ cup basil leaves, roughly chopped
Reynolds Wrap® Non-Stick Foil
¼ cup olive oil
2 tablespoons vinegar
1 teaspoon minced garlic
¼ teaspoon salt
¼ teaspoon black pepper

Steps:

  • Preheat grill to medium heat and place a 12x12-inch piece of Reynolds Wrap® Non-Stick Foil on the grill.
  • Brush corn with olive oil, then sprinkle with salt, pepper, garlic powder and Italian seasoning. Place corn on foil and cook for 10 to 12 minutes, turning occasionally until kernels begin to char. Remove from heat and slice kernels off of the cob.
  • Toss together corn, tomatoes, onions and basil in a medium bowl.
  • Whisk together all dressing ingredients in a small bowl. Add to corn salad and toss to coat. Serve immediately.

Nutrition Facts : Calories 233.5 calories, Carbohydrate 18.6 g, Fat 17.9 g, Fiber 3.4 g, Protein 3.4 g, SaturatedFat 2.5 g, Sodium 452.1 mg, Sugar 5.2 g

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