This Fresh Corn Salad is a must-make is you have access to some sweet, fresh corn.

If you are looking for a really easy summer salad to make- maybe something different from green salad that you’d like to serve with your dinner, this Fresh Corn Salad is the one to make! The recipe originally appeared in Ina Garten’s Barefoot Contessa Cookbook. I love that she took such simple ingredients and put them together to make such a great salad. That’s a great cookbook, by the way. I use it often to make so many delicious recipes in the book.

Ingredients needed:

• 3 corn on the cob
• red onion
• fresh basil
• olive oil
• cider vinegar
• salt and pepper

How to make Fresh Corn Salad:

Cook your corn cobs in salted boiling water for about 3 minutes. Cool off the corn cobs in an ice water bath, and then cut the corn from the cobs. The corn is combined with chopped red onion and fresh basil strips in a serving bowl.

How to cut Basil:

Stack all of the fresh basil leaves you need on top of each other. Roll them up tightly. Use a sharp knife to slice the roll of basil leaves into thin slices. Your strips of basil will all be uniform in size if you do it this way.

Then the corn, onion and basil are tossed together with a simple vinaigrette made of olive oil, cider vinegar, salt and pepper. That’s it! It’s such an easy summer salad recipe to make.

Make ahead instructions:

Fresh Corn Salad is a great make-ahead salad recipe! Simply combine the corn, red onion and vinaigrette. Add the fresh basil leaves right before serving. Keep it covered and refrigerated. You can make it several hours ahead.

Here are a few more salads featuring corn that you might like to try:

• Grilled Corn Salad
• Blueberry Corn Salad with Prosciutto
• Bacon, Avocado and Corn Salad
• Lime and Honey Glazed Salmon with Black Bean and Corn Salad
• Corn and Cucumber Picnic Salad
• Fresh Corn, Zucchini and Tomato Salad
• Fritos Corn Salad
• Fresh Corn and Tomato Salad with Balsamic Basil Dressing

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Fresh Corn Salad

Fabulous salad to make in the summer!

Course Salad

Cuisine American

Keyword corn, fresh, salad

Prep Time 25 minutes

Cook Time 3 minutes

Servings 6 servings

Calories 172kcal

Author RecipeGirl.com (shared from The Barefoot Contessa Cookbook)

Ingredients

SALAD:

• 5 large corn on the cob, shucked
• 1/2 cup finely diced red onion
• 1/2 cup fresh basil leaves, cut into thin strips

VINAIGRETTE:

• 3 tablespoons extra-virgin olive oil
• 3 tablespoons cider vinegar
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Instructions

• In a large pot of boiling salted water, cook the corn cobs for 3 minutes only. Drain and immerse them 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.
• Toss the kernels in a large bowl with the red onions and basil. In a small bowl, whisk olive oil, vinegar, vinegar, salt, and pepper. Toss with the corn salad. Taste for seasonings and serve cold or at room temperature. If you are going to make the corn salad a few hours ahead, leave out the basil and toss it in right before serving.

Nutrition

Serving: 1serving | Calories: 172kcal | Carbohydrates: 24g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Sodium: 213mg | Potassium: 347mg | Fiber: 3g | Sugar: 8g | Vitamin A: 328IU | Vitamin C: 9mg | Calcium: 9mg | Iron: 1mg | Blue WW Smartpoints: 2 | Green WW Smartpoints: 4 | Purple WW Smartpoints: 2

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Cheesecake Stuffed Strawberries are juicy fruit bites filled with the perfect cream cheese filling and sprinkled with a graham cracker crumb.  This easy and quick dessert is unbelievably delicious and impossible to resist!!

Simple additions to fresh fruit can make such a big impact.  Try Chocolate Covered Strawberries or Red, White, and Blue Stuffed Cream Cheese Strawberries for more ideas on how to liven up this beautiful red fruit in time for the 4th!

Cheesecake Stuffed Strawberries

With the 4th of July coming up, strawberry recipes are on my mind because of their beautiful red color.  Fresh strawberries are irresistible even without adding a thing to them!  But, these cheesecake stuffed strawberries have taken the already amazing strawberry and made it so good! They are super simple and easy to make and the freshness of the strawberry really shines.

These stuffed strawberries turned out so soft and sweet!  The creamy filling has a hint of tanginess from the cream cheese that balances out the sweetness from the strawberry and powdered sugar.  The graham cracker crumb on the outside creates the perfect crunch to balance out the textures.  An entire batch of these was gone in minutes at my house. These are a MUST try for a festive and vibrant dessert everyone will go crazy over!

Ingredients for Stuffed Strawberries:

This short list of ingredients includes staples for most great dessert recipes.  The most important ingredient you will see is the strawberries.  They are the star of the recipe so pick bright red, healthy looking strawberries.  Get a ton, because you will want to make a ton of these delicious stuffed strawberries!

• Cream Cheese: Adds a mild sweet and tangy flavor and a smooth creamy filling in the strawberry.
• Powdered sugar: Sweetness!
• Vanilla: The vanilla brings out all the other flavors and adds a rich flavor of its own as well.
• Strawberries: Fresh and juicy and beautifully red!
• Crushed Graham Cracker: The perfect crispy crumb to add a small crunch to each bite.

Let’s Get Started!

You really can’t go wrong with this recipe! It starts with the freshest juicy strawberries, then they get filled with a sweet creamy filling.  Finally, they get sprinkled with a graham cracker crumb.  So easy and so delicious!

1. Mix together cheesecake filling: In a stand mixer or using a hand mixer combine cream cheese, powdered sugar, and vanilla and beat until smooth and creamy. Fill mixture in a piping bag.
2. Prepare strawberries: Core out each strawberry and fill with cream cheese mixture.
3. Add topping: Top with crushed graham cracker.
4. Enjoy!

The Most Amazing Cheesecake Stuffed Strawberries:

This crowd favorite recipe is so quick and easy and impossible to mess up!  Also, it is highly unlikely to leave you with any leftovers to store.  However, things do happen, so here are a few tips just in case.

• Cutting: Use a small pairing knife or melon baller to easily core out the strawberries.
• Filling: If you do not have a piping bag you can put the filling in a ziploc bag and cut off the corner instead.
• Graham Cracker Crumb: Crush about 4 rectangular graham crackers by placing them in a resealable bag and rolling over them with a rolling pin.
• Patriotic Theme: Add a blueberry on top or drizzle with a blue white chocolate for the full red, white, and blue color scheme.
• Storing: Place in an airtight container for up to 3 days in the refrigerator. If you are making these ahead, store the graham cracker crumb separately and sprinkle on at the last minute since it will get less crisp as it sits.

More Strawberry Dessert Recipes:

• Strawberry Tart
• Strawberry Swirl Cheesecake Oatmeal Cookie Bars
• Very Berry Cheesecake Salad
• Strawberry Cobbler
• The Easiest Strawberry Pie

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Cheesecake Stuffed Strawberries

Cheesecake Stuffed Strawberries are juicy fruit bites filled with the perfect cream cheese filling and sprinkled with a graham cracker crumb.  This easy and quick dessert is unbelievably delicious and impossible to resist!!

Course Appetizer, Dessert

Cuisine American

Keyword cheesecake strawberries, cheesecake stuffed strawberries, cream cheese stuffed strawberries

Prep Time 15 minutes

Total Time 15 minutes

Servings 12 Strawberries

Calories 33kcal

Author Alyssa Rivers

Ingredients

• 1 8 ounce cream cheese softened
• 1/2 cup powdered sugar
• 1 teaspoon vanilla
• 1 pound strawberries
• 1/4 cup crushed graham cracker for topping

Instructions

• In a stand mixer or using a hand mixer combine cream cheese, powdered sugar, and vanilla and beat until smooth and creamy. Fill mixture in a piping bag.
• Core out each strawberry and fill with cream cheese mixture. Top with crushed graham cracker.

Nutrition

Calories: 33kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 1mg | Potassium: 58mg | Fiber: 1g | Sugar: 7g | Vitamin A: 5IU | Vitamin C: 22mg | Calcium: 6mg | Iron: 1mg

You better believe it, these beyond perfect chocolate chip cookies are made with olive oil instead of butter!

Bright and fruity extra virgin olive oil makes for a uniquely delicious chocolate chip cookie, paired with two kinds of bittersweet dark chocolate and a pinch of flaky sea salt on top.

Not just for savory cooking, olive oil is an underrated ingredient when it comes to baking.

From brownies to rice krispie treats, swapping olive oil for butter makes for a uniquely-flavored dessert that’s naturally dairy free and downright tasty.

Like these chocolate chip cookies, for instance, which are made with extra virgin olive oil in place of the typical butter. The result is surprising, a little different than your typical chocolate chip cookie, sure, but undeniably delicious.

This recipe is based on my ganache-stuffed chocolate chip cookies, which use melted butter anyway, so the swap to olive oil was quite straighforward (it’s harder to substitute when a recipe relies on creamed butter versus melted).

I did add an egg yolk for richness, and slightly more flour to account for the extra liquid, but otherwise the recipes are very similar overall.

But despite the similarities in the recipe itself, the results are surprisingly different. Not that these cookies taste strongly of olive oil (you probably wouldn’t know if I didn’t tell you), but there is definitely a unique flavor to these cookies when compared to all-butter cookies. Dare I say, sharper? Spicier, although not in the sense of chili spice. I guess it’d greatly depend on what olive oil you use too, whatever fruit/spicy/nutty flavors are in your oil will likely get passed on to the baked cookie.

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Do I love quinoa? No.

Do I love this luscious and juicy summery salad, which does, in fact, contain quinoa? YES.

If you are a quinoa hater – I think I can get you on board with this salad. I really do.

This gem of a salad is a win for anyone who:

• Can appreciate a really good textured salad – I mean, look at all the little bite sizey bits!
• Prefers to hang out in the sun instead of spending hours cooking (aka THIS RECIPE IS SO EASY)
• Does or does not like quinoa – we accept all
• Appreciates a good meatless meal
• Goes weak in the knees for big, juicy, summery flavor

The amount of texture and flavor here is staggering. We have quinoa and corn making the base, marinated tomatoes as the juicy crown jewel, avocado to butter things up, shallot, chives, cilantro, lime zest and lime juice to wake you ALL THE WAY up, and Cotija cheese for just the tiniest bit of something creamy / crumbly (just omit if you’re vegan).

Let me just say this: it’s been a long time since I loved a quinoa salad as much as I love this one.

And maybe just a salad in general.

Healthy, but not too healthy. Punchy, textured, and craveable at all hours. Colorful and happy. Exactly how I like to eat.

And if you keep the avocados out until just before serving, it can be a lunches-made-ahead thing that will keep the mood high all the week long.

Quinoa, you win.

Corn, Avocado, and Quinoa Salad with Marinated Tomatoes

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• Author: Lindsay
• Prep Time: 30 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yield: 6 generous servings

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Description

The perfect summery quinoa salad – fresh corn, buttery avocado, nutty quinoa, juicy marinated tomatoes, and tons of fresh herbs. SO GOOD.

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Ingredients

• 1 cup quinoa, uncooked
• 4 ears raw sweet corn, kernels cut off the cob
• 1–2 cups marinated tomatoes and their juices
• 1 shallot, minced
• lots of fresh cilantro and chives, minced
• 1–2 limes, juice and zest
• olive oil to taste
• 1 teaspoon kosher salt
• 1/2 cup Cotija cheese (optional)
• 1–2 avocados, diced

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Instructions

1. Cook quinoa according to package directions.
2. Toss cooled quinoa with corn, tomatoes and juice, shallots, herbs, lime juice and zest, olive oil, and salt.
3. The mixture will hold up pretty well for a few hours in the fridge (or even for a day or two, if you don’t mind that it will look a little less perky). Wait to toss in your avocado and cheese just before serving for optimal freshness, and if it’s been sitting for a while, give it one more salt / oil / lime juice treatment to wake it all up. YUMYUMYUM.

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Equipment

Serving Bowl

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Wooden Spoon

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Notes

The equipment section above contains affiliate links to products we use and love!

If you’re using regular tomatoes instead of marinated tomatoes, you’ll want to add some fresh grated garlic, salt, and olive oil to compensate for the missing juices!

• Category: Salad
• Method: Toss
• Cuisine: American

Keywords: corn salad, quinoa salad, tomato salad, summer salad, salad for potluck, cookout recipe

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The post Corn, Avocado, and Quinoa Salad with Marinated Tomatoes appeared first on Pinch of Yum.

These crispy avocado tacos are destined to be your new favorite! With crunchy breading, they’ve got the vibe of a fish taco but are totally plant based.

Meet your recipe soulmate: Crispy Avocado Tacos. Could there be a taster tortilla filling? We think not. You’ve got avocado fries, breaded and baked in a hot oven until crispy, with a texture of fried avocado. Then top that with spiced black beans, pico de gallo, and the refreshing crunch of romaine lettuce. Drizzle on a creamy lime and cilantro sauce, and it’s heaven on a plate. It tastes like restaurant tacos, but it’s easy to whip up in your kitchen. Let’s get cooking!

Start with baked avocado fries

The inspiration behind these vegan avocado tacos are these avocado fries. As we crunched our way through a platter, I mentioned offhandedly to Alex, “These would be great in tacos.” We looked at each other. Yes! Avocado tacos. The main part of the work in these tacos is the fries. Here are a few notes about how to make them:

• Get ripe but firm avocados. The most important part! You don’t want mushy avocados, because they don’t hold up to the breading process.
• Slice the avocados the safe way. See below for more!
• Set up an assembly line. There are three stops to the avocado breading process. Dredge the slice in flour and spices, then into lime juice and olive oil, then finally into panko.
• Bake for 15 minutes at 425 degrees. You don’t even need to flip!

How to make avocado tacos: basic steps

Other than making avocado fries, these avocado tacos are a breeze! We tried to keep the other toppings fast and easy so that you can whip them up while the fries are in the oven. Here’s the basic process:

• Make the avocado fries. While they’re in the oven…
• Season the black beans. This recipe has a quick and simple flavoring for the black beans. The star ingredient is adobo sauce from a can of chipotle chilis (see below).
• Make the sauce. This avocado tacos recipe has a simple cilantro sauce that covers it in creamy, tangy goodness.
• Char the tortillas. It’s optional, but we always warm our tortillas by charring them on an open flame on the stove. It gives them great flavor and looks beautiful too. Go to How to Warm Tortillas.

Cilantro taco sauce (and a few other options)

The taco sauce for these vegan avocado tacos is also quick and simple…so you can finish it while the avocados bake! But you can also make some other sauces if you prefer. Here’s a breakdown on sauce options:

• Cilantro taco sauce: It’s got mayo, lime juice, cilantro, garlic powder and cumin. All you have to do is stir together! Done and done.
• Spicy Mayo: Even easier! 2 ingredients (you can also substitute sour cream for the mayo).
• Shrimp Taco Sauce: Similar vibe to the cilantro sauce, but with yogurt too.
• Chipotle Sauce: A vegan tahini-based sauce with a spicy kick!

The safe way to slice an avocado

The most important part about avocado tacos: cutting the avocado the right way! Do it wrong and you could end up cutting yourself. Here’s how to do it the safe way (and see the video below):

1. Slice around: Using a large chef’s knife, cut lengthwise around the avocado. Twist the two halves to separate them.
2. Pit holding a towel: Place a towel in your hand and put the avocado on top. With a gentle but quick motion, tap the knife into the avocado pit.
3. Use our safety trick: Do not attempt to remove the avocado pit with your hand! Instead, pull the cutting board close to your body, then place the pit against the far edge of the cutting board and pull back to release it from the knife. (Watch the video below for this part!)
4. Scoop out and slice: Use a large spoon to scoop out the avocado from the peel. Place the avocado with the cut side down, then cut it into slices. To dice the avocado, turn the slices and cut crosswise to make diced avocado.

More about adobo sauce…and how to use leftovers

The black beans in this avocado tacos recipe have a bit of adobo sauce. It’s optional but it’s our favorite way to add flavor to Mexican dishes! Here’s more about it:

• Adobo sauce is a tomato-chili sauce that brings savory, smoky flavor. It’s the sauce that’s packaged inside a can of chipotle chilis! Chipotles in adobo sauce are sold in most grocery stores here in the US, available near the Mexican products.
• This recipe calls for adobo sauce only. Pull out just 1 teaspoon of the sauce from the can. The sauce is lightly spicy, but not nearly as spicy as the chipotle peppers! Each brand of can has different amounts of adobo sauce, so you’ll have to experiment and find your favorite.
• Refrigerate or freeze the remainder. You can use the remaining adobo sauce and chipotle peppers in recipes! Try it in Vegan Enchiladas, Vegetarian Tortilla Soup, or Quinoa Chili.

Sides to serve with avocado tacos

Once your vegan avocado tacos are complete, it’s time to serve! Here are a few of our favorite ways to accessorize them for a party (on a weeknight we just go to town on the tacos);

• Elote (Mexican Grilled Corn) or Grilled Corn Salad Full of smoky, spicy and tangy flavor.
• Easy Mexican Salad The perfect simple side for Mexican-inspired meals.
• Mexican Coleslaw Recipe Another great veggie-based accessory.
• Homemade Refried Beans Simple and full of big flavor.
• Easy Refried Bean Dip You can make it with canned refried beans in a flash.
• 15 Best Margarita Recipes Make them all!

This avocado tacos recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

Crispy Avocado Tacos

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(6 votes, average: 4.83 out of 5)

4.8 from 6 reviews

• Author: Sonja Overhiser
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 (8 tacos)
• Diet: Vegan

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Description

These crispy avocado tacos are destined to be your new favorite! With crunchy breading, they’ve got the vibe of a fish taco but are totally plant based.

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Ingredients

For the avocado tacos

• 1 recipe Baked Avocado Fries
• 15-ounce can black beans
• 1 teaspoon adobo sauce from a can of chipotle chili peppers (optional)
• 1/2 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon kosher salt
• 1 romaine head
• 1 cup pico de gallo (storebought or homemade)
• 8 flour or corn tortillas

For the cilantro sauce*

• 6 tablespoons mayonnaise (or vegan mayo or cashew cream)
• 1 1/2 tablespoons lime juice
• 1 1/2 tablespoons chopped cilantro
• 1/4 teaspoon cumin
• 1/4 teaspoon garlic powder
• 1/8 teaspoon kosher salt

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Instructions

1. Make the Baked Avocado Fries.
2. While they bake, drain and rinse the beans. Mix them with with the adobo sauce, cumin, chili powder, and salt.
3. Thinly slice the romaine.
4. Make the cilantro sauce by mixing together the mayonnaise, lime juice, cilantro, cumin, garlic powder, and salt.
5. If desired, char the tortillas by placing them on an open gas flame on medium for a few seconds per side, flipping with tongs, until they are slightly blackened and warm. (See How to Warm Tortillas.)
6. Assemble the tacos by topping the tortillas with romaine lettuce, beans, avocado fries, pico de gallo, and cilantro sauce.

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Notes

*Or substitute Spicy Mayo, Shrimp Taco Sauce, Chipotle Sauce, or sour cream mixed with hot sauce.

• Category: Main Dish
• Method: Baked
• Cuisine: Mexican Inspired

Keywords: Avocado tacos

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