Grilled Corn Tomato and Avocado Salad with Honey Lime Dressing

I was at my mom's today when she got a knock on her back door. It was neighbor passing along some of the bounty from his garden. He gave her a whole sack of beautiful tomatoes. Now with it just being my mom and dad, I knew they wouldn't eat them all so...being the good daughter that I am, I helped myself to a few. I knew just what I was going to make because at home...sitting on my counter...were three pretty avocados just waiting to be used. I've been wanting some kind of salad lately, so I knew this was it! If you've got any tomatoes left in your garden, try this yummy salad. It's light...refreshing and so simple to make. I can eat the whole thing by myself....but that's probably TMI, isn't it?

Grilled Corn Tomato and Avocado Salad with Honey Lime Dressing



1 10-ounce bag frozen corn ~ about 2 cups
1 cup large diced tomatoes
2 avocados ~ large diced
1 small red onion ~ diced
Salt & pepper to taste
Juice of 1 lime
3 tablespoons vegetable oil
1 tablespoon honey

Heat a large grill pan or skillet over medium heat with a little olive oil.

Add the corn to the heated skillet and cook corn until hot and slightly grilled. Cool the corn.

In a medium bowl, combine the corn, tomatoes, onion and avocados.

In a small bowl, mix together the lime juice, oil, honey and salt & pepper.

Drizzle over salad and toss to coat.

 

Okay...here we go. Except the honey. 

Oops. But I'm sure YOU'LL remember it!

 

Grill the corn then let it cool.

 

Mix together the cooled corn, 

and the rest of the veggies.

 

Mix up the stuff for the dressing! Yumm-o!

 

Drizzle, toss and eat!!!

Cilantro Lime Shrimp

Okay...so you know I have to cook this kind of stuff while IT Guy is out of the house because he's a spoiled sport and won't eat seafood. He really doesn't know what he's missing because this was gooooooooooooooood! I served mine over rice but if you've just got a hankerin' for shrimp by itself then that's what you should do. Eat it and don't be shy! I loved this over rice but serving it over pasta would work. Delicious and easy!!!

Cilantro Lime Rice



1 pound shrimp ~ cleaned, deveined, patted dry
3 tablespoons olive oil
1/2 teaspoon ground cumin
2 cloves garlic ~ minced
Salt and pepper to taste
1 half of a lime
3 - 4 tablespoons fresh chopped cilantro

In a small bowl, combine the shrimp, cumin and salt and pepper.

Heat a large skillet over medium heat.

Add the olive oil then add the seasoned shrimp.

Cook shrimp for 3 - 5 minutes, turning often, until done.

Squeeze lime over shrimp, add chopped cilantro then stir to combine.

Serve alone or over pasta or rice.

 

Here's all you need.

 

Season the shrimp with the 

cumin and salt and pepper.

 

Cook it real quick with some 

olive oil in a large skillet.

 

Then add the lime juice and the cilantro.

 

So easy and SO good!

Honey Lime Shrimp Fettucini

Here's something a little sweet, a little spicy with a hint of citrus! All these flavors combined make for a very refreshing meal! If you want, you could put the shrimp on skewers and throw them on your grill but I loved the fact that the pasta took on the taste of the marinade once it was combined with the shrimp! Yummy, yummy!

Honey Lime Shrimp Fettucini



1 pound shrimp ~ shelled, deveined and tails off
1/4 cup olive oil
2 tablespoons honey
3 tablespoons lime juice
1 - 2 cloves garlic ~ minced
1 teaspoon lime zest
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 - 1/2 teaspoon red pepper flakes
8 ounces fettucini ~ cooked and drained

Combine all ingredients in a plastic zip top bag.

Add shrimp and marinate for an hour.

In a hot skillet, melt 1 tablespoon butter. 

Remove shrimp from marinade and cook in butter until shrimp are almost done. 

Throw leftover marinade away.

Add cooked pasta and toss to combine.


 
The goods.

 
I like to place my plastic bag inside 
a glass, then add the marinade ingredients.

 
After all the marinade is in the bag, 
add the shrimp and allow to chill for about an hour.

 
Melt a little butter in a hot skillet.

 
Cook the shrimp.

 
Then add the cooked pasta and toss.

 
Sweet, citrus-y, spicy and delicious!

Grilled Corn & Avocado Salad with Cilantro Lime Dressing

Oh man...I love this! I'd never grilled corn before so I pulled out my cast iron skillet and gave it whirl. I added all the other things I love and thought would go well and it turned out great! The dressing is REALLY good. Slightly sweet due to the honey and the lime flavor comes through at the end. Just really tasty!! A really good little summer salad!



Grilled Corn & Avocado Salad with Cilantro Lime Dressing

Dressing

1/2 cup cilantro ~ stems removed
1 6-ounce container plain yogurt
1/4 cup olive oil
juice from 1 lime
3 tablespoons honey
1 1/2 teaspoons white wine vinegar
1 - 2 cloves of garlic
1/2 teaspoon salt

Place all ingredients in a food processor and blend until well combined. Chill.

Here's what you need for the dressing.

Put everything into a food processor and blend.

See? Easy peasy. Chill in the fridge 

for a while to let the flavors blend.

Grilled Corn Salad

2 - 3 tablespoons olive oil
3 cups corn
1 cup cherry tomatoes
1 small red onion ~ diced
1 red bell pepper ~ diced
2 avocados ~ diced

Coat the bottom of a hot cast iron skillet with olive oil.

Pour in corn and allow to cook until lightly browned.

Remove corn from pan.

Add a little more olive oil and saute onion and bell pepper until tender/crisp.

Add corn back into pan, along with the cherry tomatoes and heat through.

Pour mixture into a bowl, cover and allow to come to room temperature.

Serve with Cilantro Lime Dressing.

Now for the salad.

Put the corn in a hot skillet with some olive oil.

Allow it to brown a little bit.

Remove the corn from the skillet then 

saute the onion and bell pepper for a bit.

Add the corn back in along with 

the tomatoes and heat through.

Place the mixture in a bowl and 

allow to come to room temp.

Then add the diced avocados.

Serve with the dressing!!! Yummers!