Avocado and Grilled Corn Salad with Green Goddess Dressing
This was so good. The salad was creamy and sweet the dressing spicy. Perfect Dovetailing Tip: Use the remaining 3 ears of corn from day 2 in today's salad.
Prep time:
Serving size: 4
Calories per serving: 371
Ingredients:
Serving size: 4
Calories per serving: 371
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
Directions:
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.
Source: foodnetwork.com
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.
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
