Tomato Stack Salad With Corn Avocado Food

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AIDA'S CORN, TOMATO AND AVOCADO SALAD



Aida's Corn, Tomato and Avocado Salad image

Provided by Aida Mollenkamp

Time 25m

Yield 8 servings

Number Of Ingredients 9

1 1/2 cups packed fresh cilantro
1/2 cup good-quality extra-virgin olive oil
2 tablespoons fresh lime juice
1 teaspoon finely grated lime zest
Kosher salt and freshly ground pepper
4 ears corn, kernels removed (about 3 cups)
1 1/2 pounds grape tomatoes, halved (about 3 cups)
1 pound fresh mozzarella, diced
2 medium avocados, diced

Steps:

  • Combine the dressing ingredients in a blender, using 2 teaspoons salt, and pepper to taste; process until smooth. Combine the salad ingredients in a large bowl and toss with the dressing. Let sit at least 15 minutes before serving, or cover and refrigerate for up to 4 hours.
  • Photography by Kate Sears

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

CORN AND AVOCADO SALAD



Corn and Avocado Salad image

Provided by Ina Garten

Categories     side-dish

Time 40m

Yield 12 servings

Number Of Ingredients 14

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.

AVOCADO, TOMATO & CORN SALAD/SALSA



Avocado, Tomato & Corn Salad/Salsa image

Refreshing, quick and easy. Use as a salad or salsa. Fill a wrap, top a plate of greens or grilled fish, meat or chicken. The frozen corn chills the salad down which adds to the refreshing taste for hot summer days! You can go mild or kick it up with a jalapeno or smokey chipotles! Yes, parsley can be use in place of the cilantro.

Provided by Rita1652

Categories     Sauces

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 11

2 garlic cloves, minced
1 jalapeno, minced or
1 chipotle chile in adobo (optional)
1 lime, juice and zest of
1 tablespoon olive oil
1 tablespoon chopped fresh cilantro
1 avocado, diced
1 small red onion, thinly sliced
1 1/2 cups frozen corn, rinsed
1 1/2 cups diced tomatoes (grape tomatoes cut in half)
salt and pepper

Steps:

  • Mix the first 5 ingredients together.
  • Add avocado, onions, corn and tomatoes. Toss into dressing.
  • Season with salt and pepper.
  • Let sit for 30 minutes, toss and enjoy!

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