Summer Corn, Tomato and Avocado Salad
Ingredients
The dressing
-
1
tbsp
minced shallots
-
2
tsp
Dijon mustard
-
2
tbsp
white wine vinegar
-
6
tbsp
1% buttermilk
-
2
tbsp
extra virgin olive oil
-
¼
tsp
garlic powder
-
½
tsp
kosher salt
-
pinch
black pepper
The salad
-
1
head
romaine, chopped (about 5 cups)
-
1
medium
corn on the cob, cooked and cut off husk
-
4 to 5
large
grape tomatoes, quartered
-
½
large
avocado, sliced (about 3 oz)
-
¼
cup
sliced red onion
Instructions
- Microwave the corn for 3 minutes with the husk on, then let it cool and peel.
- Whisk all the dressing ingredients together in a bowl.
- In a large bowl, place the chopped romaine and top it with corn, tomatoes, avocado, and red onion.
- Drizzle the dressing over the salad before serving.
Nutrition Facts (estimated)
Servings
4
Calories
147
Total fat
11g
Total carbohydrates
11.5g
Total protein
3.5g
Sodium
137mg
Cholesterol
1mg
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