Summer Corn, Tomato and Avocado Salad with Creamy Buttermilk-Dijon Dressing
Take advantage of the end of summer with sweet corn and delicious ripe tomatoes with this easy side dish, perfect to go along anything you 're grilling! The dressing is creamy yet light, the perfect compliment.
Servings: 0
Ingredients
FOR THE DRESSING (MAKES 3/4 CUP):
- 1 tablespoon minced shallots
- 2 teaspoons Dijon mustard
- 2 tablespoons white wine vinegar
- 6 tablespoons 1% buttermilk
- 2 tablespoons extra virgin olive oil
- 1/4 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- pinch black pepper
FOR THE SALAD:
- 1 head romaine chopped (about 5 cups)
- 1 medium corn on the cobb cooked and cut off husk*
- 4 to 5 large grape tomatoes quartered
- 1/2 large avocado 3 oz, sliced
- 1/4 cup sliced red onion
Instructions
- *Quickest way to cook the corn is put it in microwave 3 minutes with husk on, then let cool and peel.
- Whisk all the dressing ingredients together.
- Place lettuce in a large bowl, top with corn, tomatoes, avocado and red onion and drizzle with dressing.
Notes
Recipe By: Skinnytaste.com
Serving Size: 4
Serving Size: 4