CORN AND AVOCADO SALAD RECIPES
CILANTRO-MARINATED CHICKEN WITH AVOCADO & CORN SALAD ...
A blender is the secret to this simple chicken recipe featuring a flavor-charged sauce that’s divided to both marinade the chicken and dress the salad. If fresh corn isn’t available, you can use thawed frozen corn kernels instead.
Provided by WEIGHTWATCHERS.COM
Categories Lunch,Dinner
Total Time 45 minutes
Prep Time 30 minutes
Cook Time 15 minutes
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a blender, combine the lime juice, oil, garlic, cumin, salt, black pepper, and 3 tbsp water and purée. Add 1 cup cilantro and pulse until finely chopped. Transfer ¼ cup of the marinade to a small container and refrigerate.
- In a shallow dish, combine the chicken and remaining marinade and turn to coat. Cover and refrigerate for at least 15 minutes or up to 8 hours.
- Heat a grill or grill pan to medium-high. Brush the chicken with any marinade remaining in the dish. Coat the chicken and corn with cooking spray and transfer to the grill. Grill, turning as needed, until the chicken is cooked through, 6 to 8 minutes, and the corn is charred in spots and crisp-tender, 12 to 15 minutes.
- In a medium bowl, combine the avocado, radishes, and onion. Cut the corn kernels from the cobs and add to the bowl. Add the remaining ½ cup cilantro and 3 tbsp of the reserved marinade and gently toss to coat. Drizzle the remaining 1 tbsp marinade over the chicken. Serve the chicken with the avocado salad.
- Serving size: 1 chicken cutlet and ¾ cup salad
Nutrition Facts : Calories 140 kcal
AVOCADO SALAD DRESSING RECIPE: HOW TO MAKE IT
Buttermilk and plain yogurt create the base for this thick avocado salad dressing, which gets its color from avocado and parsley. The mild mixture is refreshing when dolloped over a tossed green salad. —Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Total Time 5 minutes
Prep Time 5 minutes
Cook Time 0 minutes
Yield 2 cups.
Number Of Ingredients 10
Steps:
- Combine the first 9 ingredients in. a food processor; cover and process until smooth. Serve over salad. Store in the refrigerator.
Nutrition Facts : Calories 25 calories, FatContent 1g fat (0 saturated fat), CholesterolContent 1mg cholesterol, SodiumContent 109mg sodium, CarbohydrateContent 2g carbohydrate (1g sugars, FiberContent 1g fiber), ProteinContent 1g protein.
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AVOCADO SALAD DRESSING RECIPE: HOW TO MAKE IT
Buttermilk and plain yogurt create the base for this thick avocado salad dressing, which gets its color from avocado and parsley. The mild mixture is refreshing when dolloped over a tossed green salad. —Taste of Home Test Kitchen
From tasteofhome.com
Reviews 4.4
Total Time 5 minutes
Category Lunch
Cuisine North America, Mexican
Calories 25 calories per serving
From tasteofhome.com
Reviews 4.4
Total Time 5 minutes
Category Lunch
Cuisine North America, Mexican
Calories 25 calories per serving
- Combine the first 9 ingredients in. a food processor; cover and process until smooth. Serve over salad. Store in the refrigerator.
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This sensational yet easy corn salad is a delight to serve because you can make it ahead, and it's an easy way to put garden bounty to good use. With colorful ingredients like corn, tomato and green pepper, it's also pretty in the bowl and on your plate.
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Category Lunch
Calories 138 calories per serving
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Reviews 5
Total Time 10 minutes
Category Lunch
Calories 138 calories per serving
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Crunchy cucumbers and creamy avocados are the stars of this simple five-ingredient salad. Peeling the cucumbers in alternating stripes helps them soak up seasonings while maintaining their shape. After being cut into bite-size pieces, they are combined with salt to draw out moisture, concentrating their flavor. Cubed avocado is tossed with lemon juice or vinegar to prevent browning, then everything is stirred together vigorously so that the avocado breaks down a bit to add a glossy coating. Finish with a hit of red-pepper flakes for heat, or embellish with herbs, lettuces, beans, soft-boiled eggs, feta, nuts and so on.
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