Grilled Corn and Avocado Salad

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Grilled Corn and Avocado Salad

 

Makes 6 servings

Free From gluten and all top 8 allergens

With sweet crunchy corn in peak-season, it’s readily available and at the height of its deliciousness. While fantastic simply steamed or boiled on the cob, corn is also wonderful grilled, and can take center stage as a featured ingredient in salads, salsas, and many other sides.  When shopping for fresh corn, look for green moist husks that cling tightly to the corn. To determine if it’s ripe, look for deep brown silk tips or ends — however, the whole silk should not be dried up — if it is, your corn is probably past its prime.  A sure-fire way to make sure your corn is fresh and ripe is to peel back the husk slightly, and check the top row of kernels for plumpness. Dried or shriveled corn is a no-go.  The ultimate test is to pierce a kernel with your fingernail. If it’s milky, your corn is just right.

This flavorful fresh Grilled Corn and Avocado Salad is a perfect accompaniment to any summer meal.  Try it with my Carne Asada, for a flavor-full fiesta!

 

1 garlic clove, crushed

2 tsp ground cumin

1 tsp chili powder

¼ cup + 2 tbsp fresh-squeezed lime juice (3 limes)

¼ cup + 2 tbsp extra-virgin olive oil, plus additional for brushing

salt and black pepper, to taste

6 ears corn, husks and silks removed and halved

½ cup finely diced red onion

1 red bell pepper, diced

⅓ cup chopped, loosely-packed cilantro leaves

2 ripe, firm avocados, diced

 

1. In a small bowl, combine garlic, cumin and chili powder. Whisk in lime juice. Slowly drizzle in olive oil while whisking to emulsify. Add pinch of salt and dash of pepper.

2. Heat grill to high. Liberally brush corn with olive oil and lightly season all sides with salt and pepper. Grill with lid closed 10-12 minutes, turning every few minutes, until slightly charred on all sides.

3. Transfer corn to cutting board. Use a sharp serrated knife to cut off kernels. Place kernels in a large bowl and stir in onion, bell pepper and dressing. Adjust salt and pepper to taste. Add cilantro and avocado and toss gently to combine.

4. Serve immediately or cover tightly with plastic wrap and chill in refrigerator until ready to serve.

 

Grilled Corn and Avocado Salad  © 2014 by Cybele Pascal

This recipe first appeared in the Summer 2014 issue of Allergic Living Magazine

Crunchy Cucumber Salad

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Crunchy Cucumber Salad

 

Serves 4 to 6

Free of: gluten and all top allergens

 

Cucumber salad is a perfect crisp and refreshing picnic side, but it can often get soggy fast. The following recipe employs several chef secrets to keep your cucumbers crunchy and delish.

 

2 English cucumbers, peel on

¾ tsp salt

2 tbsp sherry vinegar

1 tsp sugar

½ tsp Dijon mustard

¼ tsp lemon zest

3 tbsp olive oil

¼ cup finely minced red onion

2 tbsp chopped fresh parsley

2 tbsp chopped fresh mint

Freshly ground pepper

 

1. Cut cucumbers into halves lengthwise and scoop out seeds. Cut into ¼-inch thick slices. Put into a colander, sprinkle with salt and toss well. Place colander over a large bowl and let the cucumbers drain for 30 minutes, tossing a few times. Transfer cucumbers to paper towels and thoroughly blot dry.

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2. Meanwhile, combine vinegar, sugar, mustard, zest and a few turns of freshly ground pepper. Drizzle in oil a little at a time while whisking, to emulsify.

3. Place drained cucumbers in a large salad bowl and toss with onions and fresh herbs. Add dressing and toss to combine. Cover and refrigerate for at least 30 minutes.

 

Crunchy Cucumber Salad © 2013 by Cybele Pascal

This recipe first appeared in the Summer 2013 issue of Allergic Living Magazine

 

Allergy Friendly Creamy Macaroni Salad

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Classic Creamy Macaroni Salad

 

Serves 4 to 6

Free of: gluten and all top allergens

 

Pasta salad may seem like a no-brainer, but gluten-free pasta can get tough after a few hours, and allergy-friendly mayo isn’t always easy to locate. Luckily, I’ve got a few recipe tricks up my sleeve to tackle both issues.

 

8 oz gluten-free elbow macaroni pasta (I use Tinkyada brown rice with rice bran)

½ cup + 2 tbsp soy-free vegan mayonnaise (store-bought or my Rice Milk Mayonnaise)

1 large garlic clove, minced or crushed

1 tsp sugar

1 tbsp apple cider vinegar

1 tsp Dijon mustard

2 tbsp gluten-free sweet relish

2 tbsp plain rice milk

½ cup minced celery

½ cup minced red bell pepper

2 tbsp minced yellow onion

Salt and freshly ground pepper, to taste

Curly parsley, for garnish

 

1. Cook pasta in salted water until tender (do not stop at al dente). Drain but don’t rinse. Spread in a single layer on a baking tray to let cool and dry.

2. Combine mayonnaise, garlic, sugar, vinegar, mustard and relish in a medium bowl. Whisk in rice milk until smooth.

3. Toss pasta in a large bowl with celery, bell pepper and onion. Sprinkle with salt and a few turns of freshly ground pepper. Add dressing, and stir gently to coat.

4. To let flavors meld, cover pasta tightly and chill in refrigerator 1 hour.

5. Adjust salt and pepper, to taste. Serve garnished with fresh parsley.

 

Classic Creamy Macaroni Salad © 2013 by Cybele Pascal

This recipe first appeared in the Summer 2013 issue of Allergic Living Magazine