Avocado and Grilled Corn Salad with Green Goddess Dressing
Grilled jalapeno is tempered by buttermilk, mayo and fresh green herbs in this simple and delicious dressing. Drizzle it over creamy avocado and grilled corn for a crowd-pleasing salad that features the best of summer's produce.
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
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.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.