Best Tomato Avocado Corn Salad With Migas Buttermilk Dressing Recipes

AVOCADO TOMATO CORN SALAD

Avocado Tomato Corn Salad image

Corn Salad with avocados, tomatoes and a delicious lime juice dressing is perfect served on its own, or as a side that easily pairs with anything on your plate!

Provided by Karina

Categories Salad

Time 10m

Number Of Ingredients 12

Ingredients

1 cup Romaine lettuce ((or Cos lettuce), shredded)
2 ears of cooked corn, (shucked and cut off the cob) (-- or 14 ounce can corn kernels, drained)
2 large ripe avocados, (halved, peeled, stones removed and diced)
9 ounces (250 g) grape tomatoes, (halved)
1/8 of a red onion, (thinly sliced)
2 tablespoons fresh lime juice
2 tablespoon olive oil
1-2 tablespoons chopped fresh cilantro ((or parsley))
1/2 teaspoon salt to season
1/3 teaspoon red chili flakes
Pinch of cumin
1 clove garlic, (minced (optional))

Steps:

Combine all of the salad ingredients together.
In a small jug, mix together the dressing ingredients to combine well, and pour over the avocado salad. Season with extra salt, if desired. Serve with any protein, or enjoy with Tacos, fajitas, etc.

Nutrition Facts : Calories 209 kcal, Carbohydrate 12 g, Protein 2 g, Fat 18 g, SaturatedFat 2 g, Sodium 207 mg, Fiber 7 g, Sugar 2 g, ServingSize 1 serving

TOMATO, AVOCADO & CORN SALAD WITH MIGAS & BUTTERMILK DRESSING

Tomato, avocado & corn salad with migas & buttermilk dressing image

Try this tasty American-style tomato, avocado and corn salad alongside roast chicken or barbecued meat. Buttermilk in the dressing adds a hint of sourness

Provided by Diana Henry

Categories Dinner, Lunch

Time 55m

Number Of Ingredients 13

Ingredients

125g coarse bread , such as sourdough (crusts removed)
2 tbsp full-fat milk
2 ½ tbsp olive oil
2 corn cobs
2 ripe, large avocados
1 large lime , juiced
2 spring onions , trimmed and sliced on the diagonal (use purple ones to add colour if you can find them)
600g tomatoes (a mixture of colours and sizes is good), sliced horizontally, or halved if they're small
115g mayonnaise
1 level tsp Dijon mustard
½ small garlic clove , grated
5g chives , finely chopped
125ml buttermilk

Steps:

Tear the bread into pieces and toss in a bowl with the milk and 1 tbsp of water. Leave to soak for 20 mins. Gently squeeze the bread to remove some of the excess liquid (though not all). Heat 2 tbsp of the oil in a large frying pan. Cook the bread over a medium heat, turning every so often, until dark golden brown and crisp, then turn the heat down and cook until the pieces are warm through to the middle. Season and cook a little more, turning the pieces over. It will take about 15 mins to make the migas. Heat oven to 200C/180C fan/gas 6.
Meanwhile, hold a corn cob standing up in a shallow roasting tin. Using a sharp knife, cut down the sides, removing the kernels as you work round. Toss the kernels with ½ tbsp of the oil and a little seasoning. Roast in the oven for 20 mins, tossing after 15 mins. It should be scorched a little at the edges.
To make the dressing, put the mayonnaise, mustard, garlic and chives in a bowl, then gradually whisk in the buttermilk. There shouldn't be any lumps of mayo left.
Halve and stone the avocados and cut each half into slices. Peel the skin from each slice. Put the avocado in a broad shallow serving bowl and squeeze the lime juice all over them. Turn over in the juice and season. Add all the other salad ingredients and toss together. Spoon some of the dressing over and serve the rest on the side.

Nutrition Facts : Calories 416 calories, Fat 33 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 7 grams protein

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

Ingredients

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