Best 6 Red Leaf Lettuce Salad With Grilled Corn Peaches Avocado And Walnuts Recipes

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Indulge in a vibrant and refreshing Red Leaf Lettuce Salad, a culinary symphony of flavors and textures. This salad features a medley of grilled corn, sweet peaches, creamy avocado, and crunchy walnuts, all tossed in a tangy vinaigrette dressing. The grilled corn adds a smoky sweetness, while the peaches bring a juicy burst of flavor. The avocado lends a creamy richness, and the walnuts provide a delightful crunch. Tossed together with crisp red leaf lettuce, this salad is a symphony of colors, textures, and flavors that will tantalize your taste buds. Get ready to embark on a culinary journey with this delectable Red Leaf Lettuce Salad recipe, complete with step-by-step instructions and additional tips to elevate your salad-making skills.

Here are our top 6 tried and tested recipes!

MY FAVORITE AVOCADO SALAD



My Favorite Avocado Salad image

Tangy lime dressing is the perfect topper for this avocado salad. Toasted walnuts make for crunchy goodness, but try it with any kind of nut you like. -Ilia Kaku, North Richland Hills, Texas

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 25m

Yield 9 servings.

Number Of Ingredients 16

1 tablespoon lemon juice
2 medium avocados, peeled and cubed
1 package (5 ounces) spring mix salad greens
5 plum tomatoes, chopped
1/2 cup chopped red onion
1/4 cup chopped walnuts, toasted
LIME DRESSING:
3 tablespoons olive oil
1 tablespoon minced fresh parsley
1 tablespoon minced fresh cilantro
1 tablespoon sour cream
1 tablespoon lime juice
1 teaspoon yellow mustard
1/8 teaspoon salt
1/8 teaspoon pepper
Dash sugar

Steps:

  • Drizzle lemon juice over avocados. In a serving bowl, combine salad greens, tomatoes, onion, walnuts and avocados. Whisk together dressing ingredients; pour over salad. Toss to coat.

Nutrition Facts : Calories 130 calories, Fat 12g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 57mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

GRILLED LETTUCES



Grilled Lettuces image

Provided by Giada De Laurentiis

Categories     side-dish

Time 16m

Yield 6 servings

Number Of Ingredients 6

2 tablespoons olive oil
3 heads Belgian endive, halved lengthwise
1 large head radicchio, cut into 6 to 8 wedges
1 head romaine lettuce, quartered
Salt and freshly ground black pepper
2 tablespoons balsamic vinegar

Steps:

  • Prepare the barbecue (medium-high heat).
  • Drizzle 1 tablespoon of oil over the endive, radicchio and romaine, then sprinkle with salt and pepper. Grill the lettuces until they are crisp-tender and browned in spots, turning occasionally, about 6 minutes. Coarsely chop the lettuces, then toss them in a large bowl with the remaining oil and vinegar. Season the salad, to taste, with more salt and pepper. Serve warm.

AVOCADO AND GRILLED CORN SALAD WITH GREEN GODDESS DRESSING



Avocado and Grilled Corn Salad with Green Goddess Dressing image

Provided by Food Network

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 14

3 ears corn
1 small jalapeno
1 tablespoon vegetable oil
1 large avocado, peeled, pitted and chopped
1 romaine heart, chopped
3/4 cup mayonnaise
1/3 cup buttermilk
1/4 cup chopped flat-leaf parsley
3 tablespoons chopped fresh chives
1 1/2 tablespoons fresh lemon juice
1 tablespoon chopped fresh dill
1 anchovy fillet
1 small clove garlic, roughly chopped
Kosher salt

Steps:

  • Preheat a grill to medium-high.
  • Rub the corn and jalapeno with the oil and grill, turning occasionally, until tender and charred in spots, about 6 minutes for the jalapeno and 12 minutes for the corn. Cut the kernels from the corn cobs and place them in a large bowl. Add the avocado and romaine to the bowl.
  • Stem and seed the grilled jalapeno. Combine the jalapeno, mayonnaise, buttermilk, parsley, chives, lemon juice, dill, anchovy, garlic and 1/2 teaspoon salt in a blender and blend until smooth.
  • Add just enough of the dressing to coat the salad; season with salt. Toss gently to combine.

RED-LEAF LETTUCE SALAD WITH GRILLED CORN, PEACHES, AVOCADO AND WALNUTS RECIPE - (4/5)



Red-Leaf Lettuce Salad with Grilled Corn, Peaches, Avocado and Walnuts Recipe - (4/5) image

Provided by á-51103

Number Of Ingredients 15

For the Honey Vinaigrette:
2 ears corn (Note: Grilled corn adds another dimension to this salad; but if your corn is very fresh, you don't need to cook it. Shave the kernels off the cob and toss them directly into the salad)
1 large head red-leaf lettuce, washed, dried well and chopped, or torn, into bite-size pieces
Flaked sea salt
Freshly ground black pepper
2 ripe peaches, pitted and thinly sliced
1 avocado, pitted, peeled and diced
1/2 cup toasted walnuts
1/2 cup freshly crumbled, good-quality feta cheese
3 Tbsp. honey
1/3 cup champagne, or white-wine vinegar
1/2 tsp. fine sea salt, plus more, to taste
1/8 tsp. freshly ground black pepper, plus more, to taste
1/2 cup extra-virgin olive oil
1/2 cup grapeseed oil

Steps:

  • Make the vinaigrette: Whisk together the honey, vinegar, salt and pepper in a small bowl until the honey has dissolved. Continue to whisk the mixture while you stream in the oils. Adjust the salt and pepper to taste. Heat a grill to medium high. Peel away all but the innermost, light green husk of the corn. Cut or pull away the tassel of corn silk at the tip of the cob. Grill the corn until the husk starts to pull away from the tip of the corn, 8 to 10 minutes. Take the corn off the grill and set it aside to cool. Remove the remaining husk from the cooled corn and slice the kernels off the cob directly into a large bowl. Set aside 1/4 cup of corn to garnish the top of the salad. Add the lettuce to the bowl of corn with a drizzle of the vinaigrette. Continue to add vinaigrette, tossing until the greens and corn are lightly coated. Season the lettuce lightly with salt and pepper, to taste. Toss well to combine. Add the peaches, avocado, walnuts and feta, saving a small handful of each to garnish the salad. Transfer the salad to a large platter and sprinkle the reserved corn, peaches, avocado, walnuts and feta on top. Any leftover dressing will keep, covered in the refrigerator, for up to 3 weeks.

RED LEAF CAESAR SALAD WITH GRILLED PARMESAN CROUTONS



Red Leaf Caesar Salad with Grilled Parmesan Croutons image

Provided by Melissa Clark

Categories     Salad     Cheese     Fish     Side     Quick & Easy     Summer     Grill/Barbecue     Lettuce     Bon Appétit     Sugar Conscious     Kidney Friendly     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 9

For the dressing, puree in blender until anchovies are finely chopped:
3 anchovy fillets
2 tablespoons fresh lemon juice
1 large garlic clove, pressed
1 teaspoon Dijon mustard
1/2 teaspoon Worcestershire sauce
1/2 cup olive oil
Fresh lemon juice to taste
Salt and pepper

Steps:

  • For the croutons, prepare grill (medium-high heat). Rub with garlic clove and brush with olive oil:
  • 6 3/4-inch-thick slices country bread
  • Grill bread 1 minute, turn over, then sprinkle with:
  • 3 tablespoons freshly grated Parmesan cheese
  • Cover and grill until cheese melts, about 1 minute longer.
  • In large bowl, toss:
  • 12 ounces red leaf lettuce
  • Dressing
  • Salt and pepper
  • Divide salad and croutons among plates. Before serving, top salad with:
  • 1 1/2 ounces shaved Parmesan cheese

SIMPLE RED LEAF SALAD



Simple Red Leaf Salad image

My daughter loves everything sour (vinegar and lemon in particular) so I made her this tart salad dressing with 2 types of vinegar and lemon juice. It goes great with red leaf lettuce or other mild salads. She will eat the whole bowl by herself.

Provided by barbara

Categories     Salad     Green Salad Recipes

Time 10m

Yield 4

Number Of Ingredients 10

1 head red leaf lettuce
1 red bell pepper, chopped
1 stalk green onion, thinly sliced
3 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
1 tablespoon balsamic vinegar
1 tablespoon lemon juice
½ teaspoon salt, or to taste
¼ teaspoon Dijon mustard, or more to taste
freshly ground black pepper to taste

Steps:

  • Wash red leaf lettuce, separate the leaves, and spin dry in a salad spinner. Tear leaves into bite-sized pieces and transfer to a salad bowl with bell pepper and scallion.
  • Combine olive oil, red wine vinegar, balsamic vinegar, lemon juice, salt, mustard, and pepper in a resealable jar. Close and shake until well combined.
  • Drizzle as much dressing as desired over the salad and toss to combine. Store leftover dressing in the refrigerator.

Nutrition Facts : Calories 111.3 calories, Carbohydrate 4 g, Fat 10.2 g, Fiber 1 g, Protein 0.7 g, SaturatedFat 1.4 g, Sodium 312.9 mg, Sugar 2.3 g

Tips:

  • Choose fresh and tender red leaf lettuce for the best flavor and texture.
  • If you don't have a grill, you can roast the corn and peaches in the oven at 400°F for 15-20 minutes, or until slightly charred and tender.
  • Use ripe avocados for a creamy and rich flavor.
  • Toast the walnuts in a dry skillet over medium heat until fragrant and slightly browned.
  • For a tangy and flavorful dressing, use a combination of olive oil, lemon juice, Dijon mustard, honey, and salt and pepper.
  • Serve the salad immediately after assembling to prevent the lettuce from wilting.

Conclusion:

This red leaf lettuce salad with grilled corn, peaches, avocado, and walnuts is a delicious and refreshing summer salad that is perfect for a light lunch or dinner. The grilled corn and peaches add a sweet and smoky flavor, while the avocado and walnuts add a creamy and nutty texture. The dressing is tangy and flavorful, and brings all the ingredients together perfectly. This salad is sure to be a hit at your next potluck or barbecue.

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