Corn And Avocado Salad With Goddess Dressing Recipes

Steps:

• Preheat a grill to medium-high.
• Rub the corn and jalapeno with the oil and grill, turning occasionally, until tender and charred in spots, about 6 minutes for the jalapeno and 12 minutes for the corn. Cut the kernels from the corn cobs and place them in a large bowl. Add the avocado and romaine to the bowl.
• Stem and seed the grilled jalapeno. Combine the jalapeno, mayonnaise, buttermilk, parsley, chives, lemon juice, dill, anchovy, garlic and 1/2 teaspoon salt in a blender and blend until smooth.
• Add just enough of the dressing to coat the salad; season with salt. Toss gently to combine.

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.

Steps:

• Cook bacon in a skillet over medium heat until crisp, 6 to 8 minutes. Transfer to paper towels. Meanwhile, cook corn in a large pot of generously salted boiling water just until crisp-tender, about 2 minutes. Drain. When cool enough to handle, cut kernels from cobs; let cool completely.
• In a food processor, pulse scallions, garlic, anchovies, and basil until finely chopped. Add mayonnaise, sour cream, vinegar, 2 tablespoons water, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper; purée until smooth. Transfer to a large bowl. Add avocados, stirring to fully coat in dressing. Top with corn and radishes, then romaine and bacon. Cover and refrigerate up to 8 hours. Toss to combine and evenly coat in dressing (or shake vigorously, if using a bowl with a resealable lid) just before serving.

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.

Steps:

• Place ears of corn in a microwave with husks still on and cook on high power until tender, 5 to 6 minutes.
• Combine tomatoes and avocados in a large mixing bowl. Remove corn and cut kernels from cobs into the bowl. Add cilantro and mix together.
• Mix oil, honey, lime juice, garlic, cayenne, and black pepper together and pour over vegetable mixture. Toss and serve.