Best 8 Tomato Cornbread Salad With Avocado And Cilantro Recipes

Craving a vibrant and refreshing salad that bursts with summer flavors? Look no further than tomato cornbread salad with avocado and cilantro! This delightful dish combines the sweetness of juicy tomatoes, the savory crunch of cornbread cubes, the creamy richness of avocado, and the zesty freshness of cilantro. Dressed in a tangy dressing, this salad is a symphony of textures and flavors that will tantalize your taste buds. Whether you're hosting a barbecue, potluck, or simply looking for a light and flavorful lunch or dinner, this tomato cornbread salad is sure to be a hit.

Let's cook with our recipes!

EASY TOMATO AVOCADO SALAD

Easy Tomato Avocado Salad image

Provided by Layla

Time 5m

Number Of Ingredients 13

Ingredients

2 cups chopped tomatoes (about 1/2 inch (any type of tomatoes you like))
2 ripe avocados (cubed)
1/4 small red onion (sliced)
1/4 cup minced cilantro (or parsley)
Juice of 1 lime
2 Tbsp. extra virgin olive oil
1/2 teaspoon red pepper flakes
Salt and black pepper to taste
Additional optional add ins:
1 small cucumber (sliced)
1/2 cup chickpeas
1/2 cup black beans
1/2 cup feta or cubed mozzarella

Steps:

In a large salad bowl, place the tomatoes, avocado, and cilantro.
Drizzle with olive oil, lime juice, pepper flakes and salt & pepper to taste. Gently toss.
Serve immediately or cover with plastic wrap in fridge for up to 2 hours.

TOMATO, AVOCADO AND GRILLED CORN SALAD

Tomato, Avocado and Grilled Corn Salad image

With ripe tomatoes, fresh basil and grilled corn, this bright salad tastes just like summertime! —Angela Spengler, Tampa, Florida

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 10

Ingredients

1 medium ear sweet corn, husks removed
3 large red tomatoes, sliced
3 large yellow tomatoes, sliced
3/4 teaspoon kosher salt, divided
1/2 teaspoon pepper, divided
2 medium ripe avocados, peeled and sliced
1/4 cup olive oil
2 tablespoons red wine vinegar
1 tablespoon minced fresh basil, plus more for garnish
1/3 cup crumbled feta cheese

Steps:

Grill corn, covered, over medium heat 10-12 minutes or until lightly browned and tender, turning occasionally. Cool slightly. Cut corn from cob., Arrange tomato slices on a large serving platter. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Top with avocado slices. Whisk together the oil, vinegar, basil and remaining salt and pepper; drizzle half over the tomatoes and avocado. Top with grilled corn and feta; drizzle remaining dressing over top. Garnish with additional chopped basil.

Nutrition Facts : Calories 164 calories, Fat 13g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 237mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges

CUCUMBER, TOMATO, AND AVOCADO SALAD RECIPE BY TASTY

Cucumber, Tomato, And Avocado Salad Recipe by Tasty image

Here's what you need: english cucumber, roma tomatoes, ripe avocados, red onion, fresh cilantro, lemon, salt, pepper, extra virgin olive oil

Provided by Robin Broadfoot

Categories Lunch

Time 30m

Yield 2 servings

Number Of Ingredients 9

Ingredients

1 english cucumber, diced
4 roma tomatoes, diced
3 ripe avocados, diced
½ red onion, diced
¼ cup fresh cilantro, chopped
1 lemon, juiced
salt, to taste
pepper, to taste
2 tablespoons extra virgin olive oil

Steps:

Slice then dice cucumber.
Slice then dice tomatoes.
Slice avocado and carefully remove stone. Scoop out inside and dice.
Peel onion and remove tops. Then slice.
Chop cilantro and place in a large salad bowl with previous ingredients.
Toss with olive oil, lemon juice, salt and pepper. Serve in a bowl.
Enjoy!

Nutrition Facts : Calories 605 calories, Carbohydrate 46 grams, Fat 48 grams, Fiber 21 grams, Protein 9 grams, Sugar 14 grams

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

CILANTRO, AVOCADO, TOMATO, AND FETA SALAD

Cilantro, Avocado, Tomato, and Feta Salad image

This salad is extremely good. It's amazing how the cilantro flavor does not overpower the salad.

Provided by Celeste

Categories Salad Vegetable Salad Recipes Tomato Salad Recipes

Time 25m

Yield 10

Number Of Ingredients 8

Ingredients

8 roma (plum) tomatoes, diced
3 jalapeno peppers, seeded and diced
3 bunches green onion, sliced
4 ounces crumbled garlic and herb feta cheese
4 avocados - peeled, pitted and diced
2 tablespoons fresh lemon juice
3 bunches cilantro, chopped
salt and ground black pepper to taste

Steps:

Combine the tomatoes, jalapeno peppers, green onion, and feta cheese in a large bowl; toss together. Add the diced avocado; drizzle the lemon juice over the avocado to keep it from turning brown. Stir in the cilantro. Season with salt and pepper. Mix well and serve.

Nutrition Facts : Calories 195.1 calories, Carbohydrate 15.5 g, Cholesterol 8.3 mg, Fat 14.5 g, Fiber 8.7 g, Protein 6 g, SaturatedFat 3.1 g, Sodium 169 mg, Sugar 3.8 g

TOMATO, AVOCADO, AND CILANTRO SALAD

Tomato, Avocado, and Cilantro Salad image

This simple and refreshing salad goes well on its own, in a sandwich, or as a side with anything barbecued.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 8

Ingredients

6 small tomatoes, cored and cut in eighths
1 small white onion, thinly sliced
coarse salt
freshly ground black pepper
1 1/2 tablespoons extra-virgin olive oil
2 teaspoons mild vinegar, such as champagne vinegar or white wine vinegar
2 ripe avocados, peeled, pitted, and sliced lengthwise
3/4 cup fresh basil or cilantro leaves

Steps:

In a small bowl, gently toss the tomatoes and onion with salt, pepper, olive oil, and the vinegar. Lift the vegetables out and spread on a serving platter. Lay the avocado slices on top and pour the tomato-vinegar juices onto the avocados. Scatter with fresh basil or cilantro leaves.

CORN SALAD WITH TOMATOES, BASIL AND CILANTRO

Corn Salad With Tomatoes, Basil and Cilantro image

High summer produce comes together in this simple mix, tangy with lime juice and full of fresh herbs. Even in the height of the season, corn gets a touch sweeter when heated, and the easiest way to do it is in the microwave. It takes just a few minutes to zap the corn cobs in their husks, which makes them easy to shuck. The silks will slip right off the sweeter and still-crisp corn. Picking basil and cilantro leaves by hand then tearing them right over the salad keeps their delicate fragrance intact. Serve this with anything off the grill or alongside tacos or sandwiches.

Provided by Genevieve Ko

Categories dinner, easy, lunch, quick, snack, weeknight, salads and dressings, vegetables, side dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

5 ears of corn
1 pint cherry or grape tomatoes, halved
1 lime
3 tablespoons extra-virgin olive oil
Salt
1/4 teaspoon minced seeded fresh habanero or other very hot chile (optional)
1/2 cup fresh basil leaves
1/4 cup fresh cilantro leaves

Steps:

Microwave the corn in their husks on high for 3 minutes. Shuck the corn - the silks will come off easily. (If you want to boil or steam the corn on the stovetop, you can shuck the corn first then cook just until brighter in color, 2 to 3 minutes.) Cut the kernels off the cobs, transfer them to a large bowl and add the tomatoes.
Finely grate the zest of the lime directly over the corn mixture, then squeeze the juice from the lime all over. Add the oil, a generous pinch of salt and the chile, if using. Mix well, then tear the herbs over the salad and gently fold them in. Season to taste with salt and serve, or refrigerate in an airtight container for up to 1 day.

CUCUMBER AND TOMATO SALAD WITH CILANTRO AND MINT

Cucumber and Tomato Salad With Cilantro and Mint image

Greater Los Angeles is a collection of not just smaller cities but also exotic populations. Among those cities is Glendale (not so small: it would be the second-most-populous city in New England), a center of the Armenian diaspora and home to one of the world's largest Armenian populations outside Armenia. Fleeing religious violence in the late 19th century, genocide in the early 20th or the Soviet Union after that, Armenian Californians became integral in the development of the fig, raisin and bulgur businesses. They also opened restaurants. This salad comes from one of them, Adana. The chef and owner, Edward Khechemyan, gave me the recipe in 2013.

Provided by Mark Bittman

Categories quick, salads and dressings

Time 20m

Yield 4 servings

Number Of Ingredients 10

Ingredients

4 ripe tomatoes, chopped
4 Persian cucumbers, chopped
1/2 small white onion, chopped
2 tablespoons chopped purple or green basil
1 tablespoon chopped cilantro
1/2 teaspoon dried mint
1/2 teaspoon crushed red chili powder (or ancho chile powder)
1/2 teaspoon salt
2 tablespoons lemon juice
1 tablespoon olive oil

Steps:

Combine all of the ingredients in a bowl; toss, and serve.

Nutrition Facts : @context http, Calories 72, UnsaturatedFat 3 grams, Carbohydrate 10 grams, Fat 4 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 309 milligrams, Sugar 5 grams

Tips:

For the best flavor, use fresh, ripe tomatoes and corn. If tomatoes are not in season, you can use canned or diced tomatoes, but be sure to drain them well before adding them to the salad.
If you don't have fresh corn on the cob, you can use frozen or canned corn. Just be sure to thaw the frozen corn before using it.
You can use any type of bread for the croutons, but cornbread is a classic choice. If you don't have any cornbread, you can use day-old bread or rolls.
Feel free to add other ingredients to the salad, such as black beans, bell peppers, or cucumbers. You can also change up the dressing by using a different type of vinegar or oil.
This salad is best served fresh, but it can be stored in the refrigerator for up to 2 days. Just be sure to bring it to room temperature before serving.

Conclusion:

Tomato cornbread salad is a delicious and easy-to-make salad that is perfect for summer gatherings. It is packed with fresh, flavorful ingredients and is sure to be a hit with everyone who tries it. So next time you're looking for a refreshing and healthy salad, give tomato cornbread salad a try. You won't be disappointed!