Reviews (1) Add Rating & Review 6 Ratings 5 star values: 3 4 star values: 1 3 star values: 1 2 star values: 1 1 star values: 0 Martha Stewart Member Rating: Unrated 05/29/2009 I made a double batch of this recipe for a BBQ last week. It was a huge hit with the group and was so easy to make!
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Gallery Corn, Tomato, and Avocado Salad Recipe Summary Servings: 8
Ingredients Ingredient Checklist 4 ears fresh corn, shucked 1/4 cup extra-virgin olive oil 2 tablespoons sherry-wine vinegar 1 pinch sugar Coarse salt and freshly ground pepper 1 large yellow tomato, cored and cut into 1/4-inch dice 1 large red tomato, cored and cut into 1/4-inch dice 1/4 cup loosely packed fresh basil leaves, coarsely chopped 1 avocado, cut into 1/4-inch dice 8 cups (3 bunches) arugula, stems removed 2 ounces ricotta salata cheese
Gallery Corn, Tomato, and Avocado Salad
Recipe Summary Servings: 8
Gallery
Corn, Tomato, and Avocado Salad
Corn, Tomato, and Avocado Salad
Corn, Tomato, and Avocado Salad
Recipe Summary Servings: 8
Recipe Summary
Servings: 8
Servings: 8
8
Ingredients
Ingredients
- 4 ears fresh corn, shucked 1/4 cup extra-virgin olive oil 2 tablespoons sherry-wine vinegar 1 pinch sugar Coarse salt and freshly ground pepper 1 large yellow tomato, cored and cut into 1/4-inch dice 1 large red tomato, cored and cut into 1/4-inch dice 1/4 cup loosely packed fresh basil leaves, coarsely chopped 1 avocado, cut into 1/4-inch dice 8 cups (3 bunches) arugula, stems removed 2 ounces ricotta salata cheese
Directions
Prepare an ice bath; set aside. Cover, and bring a large pot of cold water to a boil over high heat. Add corn, and let simmer, uncovered, until just tender, about 2 minutes. Drain the corn, and transfer to the ice-water bath. When cool, remove from the ice bath. Using a large knife, remove kernels; set aside.
In a small bowl, whisk together the olive oil, vinegar, sugar, salt, and pepper; set aside. In a large bowl, combine corn, tomatoes, and basil. Drizzle with half of the dressing, and toss to coat. Gently fold in the diced avocado.
Place arugula in a medium bowl. Drizzle with remaining dressing, and toss to coat. Transfer to a large platter. Arrange vegetable mixture over arugula. Shave ricotta salata over salad. Serve immediately.
Reviews (1)
Add Rating & Review 6 Ratings 5 star values: 3 4 star values: 1 3 star values: 1 2 star values: 1 1 star values: 0
Martha Stewart Member Rating: Unrated 05/29/2009 I made a double batch of this recipe for a BBQ last week. It was a huge hit with the group and was so easy to make!
Reviews (1)
Add Rating & Review 6 Ratings 5 star values: 3 4 star values: 1 3 star values: 1 2 star values: 1 1 star values: 0
Add Rating & Review
6 Ratings 5 star values: 3 4 star values: 1 3 star values: 1 2 star values: 1 1 star values: 0
6 Ratings 5 star values: 3 4 star values: 1 3 star values: 1 2 star values: 1 1 star values: 0
6 Ratings 5 star values: 3 4 star values: 1 3 star values: 1 2 star values: 1 1 star values: 0
5 star values: 3 4 star values: 1 3 star values: 1 2 star values: 1 1 star values: 0
Martha Stewart Member Rating: Unrated 05/29/2009 I made a double batch of this recipe for a BBQ last week. It was a huge hit with the group and was so easy to make!Martha Stewart Member
Rating: Unrated 05/29/2009
I made a double batch of this recipe for a BBQ last week. It was a huge hit with the group and was so easy to make!
Rating: Unrated
All Reviews for Corn, Tomato, and Avocado Salad
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Corn, Tomato, and Avocado Salad
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
