Best Avocado Corn Salad With Pine Nuts Recipes
CORN AND AVOCADO SALAD
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.
CORN AND AVOCADO SALAD
A wonderful corn salad, savory and fresh-tasting. This recipe is fabulous with silver queen corn in the summer, but is also great with yellow sweet corn all year long!
Provided by Mary
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- Saute bacon in a large, deep skillet over medium high heat until evenly brown. Drain, crumble and set aside.
- In a large bowl, combine the lettuce, red bell pepper, green onions and corn, and mix together. Carefully stir in the cubed avocado.
- In a separate small bowl, whisk together the red wine and vinegar dressing, the blue cheese dressing, and the honey.
- Pour the dressing mixture over the salad and toss. Add bacon just before serving to keep it crunchy.
Nutrition Facts : Calories 807.7 calories, Carbohydrate 51.7 g, Cholesterol 40 mg, Fat 64.6 g, Fiber 11.5 g, Protein 15.4 g, SaturatedFat 15.1 g, Sodium 634 mg, Sugar 18.1 g
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