Best Roast Corn Prawn Pepper Avocado Salad 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.

SHRIMP, AVOCADO & ROASTED CORN SALAD

Shrimp, Avocado & Roasted Corn Salad image

Make and share this Shrimp, Avocado & Roasted Corn Salad recipe from Food.com.

Provided by gailanng

Categories One Dish Meal

Time 30m

Yield 2 serving(s)

Number Of Ingredients 13

Ingredients

2 ears fresh corn (shaved off the cob)
3 slices bacon, diced
1/2 lb large shrimp, peeled
1 pinch dried ancho chile powder or 1 pinch dried chipotle powder
4 cups chopped romaine lettuce
1 avocado, peeled, pitted and diced
1/3 cup grated gouda cheese (optional)
1/2 cup buttermilk
1/2 cup mayonnaise or 1/2 cup Greek yogurt
1/4 cup pesto sauce
2 -3 tablespoons minced green onions
1 tablespoon lemon juice
1 pinch salt and pepper, to taste

Steps:

To Make The Salad:
Heat a skillet over high heat. Add the corn kernels and let them dry-roast for about 6-8 minutes, stirring occasionally, until their edges begin to brown and caramelize. Transfer the corn to a plate to set aside.
Reduce heat to medium-high. In the same skillet, add the bacon. Fry for about 6 minutes, stirring ocassionally, until crispy. Remove the bacon with a slotted spoon, leaving the grease in the skillet.
Season shrimp with ancho or chipotle powder. Add the shrimp and saute until cooked through, about 2 minutes per side (depending on the size of your shrimp). Remove shrimp and set aside.
Assemble your salads by tossing together the Romaine, corn, bacon, shrimp and avocado. Drizzle with dressing and serve.
To Make The Dressing:
Whisk together all ingredients until blended. Season with salt and pepper.

Nutrition Facts : Calories 647.3, Fat 42.8, SaturatedFat 7.5, Cholesterol 169.1, Sodium 1255.7, Carbohydrate 47.9, Fiber 11.3, Sugar 11.7, Protein 25.6

SHRIMP AND MANGO ADOBADO SALAD WITH ROASTED CORN AND AVOCADO SALSA

Shrimp and Mango Adobado Salad with Roasted Corn and Avocado Salsa image

Provided by Ingrid Hoffmann

Categories main-dish

Time 2h15m

Yield 4 servings

Number Of Ingredients 24

Ingredients

Wooden skewers
4 garlic cloves
1 teaspoon coarse salt
2 teaspoons ground cumin
1 teaspoon dried oregano
2 teaspoons sweet paprika
Freshly ground black pepper
Pinch cayenne pepper (or more if you're brave!)
1 cup freshly squeezed grapefruit juice
2 limes, juiced
2 tablespoons extra-virgin olive oil
2 pounds jumbo shrimp, peeled and deveined, tails left intact
2 large ripe and firm mangos, peeled, sliced, and cut into long wedges
4 ears corn, husks and corn silk discarded
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 ripe Hass avocados, peeled, pitted, and cubed
1 lime, juiced
1 small red onion, finely chopped
1 red bell pepper, seeded and finely chopped
1 jalapeno pepper, seeded and finely minced
3 tablespoons chopped fresh cilantro or basil, plus more for garnish
2 tablespoons red wine vinegar
6 cups mixed salad greens or baby spinach

Steps:

Put wooden skewers in a pan of water for 30 minutes, so they don't burn on the grill.
To make the marinade:
Put the garlic on a cutting board and coarsely chop. Sprinkle with coarse salt and mash the garlic into a paste with the side of the knife. Put the garlic paste in a bowl. Add the cumin, oregano, paprika, black pepper, and cayenne. Mix to combine. Stir in the grapefruit juice, lime juice, and oil. Pour out about 1/3 of the marinade and put into a small bowl. Reserve for dressing the salad.
Thread the shrimp and mango onto separate skewers and put side-by-side in a baking dish. Pour the remaining marinade over the shrimp and mango; cover with plastic wrap. Put in the refrigerator and allow to marinate for about 30 minutes, flipping the skewers occasionally.
To make the salsa:
Preheat an outdoor grill or grill pan to medium-high (you may also preheat the oven broiler.)
Rub the corn with 2 tablespoons of the oil and season with salt and pepper. Put the corn directly on the grill grates (or put in a baking pan if using oven method) and cook until the kernels are slightly charred on all sides, turning every couple of minutes. Remove from the heat. Using a sharp knife, carefully cut the kernels off of the cobs and put in a mixing bowl. Add the avocado, lime juice, onions, bell peppers, jalapeno, cilantro, vinegar, and remaining 1 tablespoon of oil. Season with salt and pepper.
Grill (or broil) the shrimp until curled, pink and slightly charred on both sides, about 2 to 3 minutes total cooking time. Cook the mangos until grill marks appear, about 1 minute on each side.
Divide the mixed greens evenly among 4 plates. Drizzle the reserved mango marinade over the greens. Top with shrimp and mango skewers and a couple of spoonfuls of the roasted corn and avocado salsa. Garnish with some chopped cilantro serve with remaining salsa on the side.