Succotash Salad with Buttermilk Avocado Dressing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 ear(s) fresh sweet corn |
1/2 cup(s) fresh or frozen lima beans |
3/4 cup(s) buttermilk |
1/2 avocado, halved, seeded and peeled |
1 tablespoon(s) fresh snipped parsley |
1/4 teaspoon(s) salt |
1/2 cup(s) green onions chopped |
1/4 teaspoon(s) dry mustard |
1/4 teaspoon(s) ground pepper |
1 clove(s) garlic, minced |
1 head(s) butterhead/boston lettuce |
2 cup(s) sliced, grilled chicken breast |
6 slice(s) bacon, cooked and crumbled |
1/2 cup(s) finely chopped red onion |
1/2 cup(s) crumbled feta or blue cheese |
Directions:
1. Cut corn kernels from cobs; set kernels aside. Discard cobs. In a small saucepan bring 1 cup of lightly salted water to boiling. Add lima beans and simmer about 15 minutes or until tender. Remove with a slotted spoon; set aside. Add corn to saucepan. Simmer about 3 minutes or until tender; drain. Set aside.
2. For dressing, in a blender combine buttermilk, avocado, parsley, salt, onion powder, dry mustard, pepper, and garlic. Cover and blend until smooth. Pour into a small pitcher.
3. Line a large platter or four serving plates with the lettuce. Arrange chicken, crumbled bacon, corn, lima beans, onion, and cheese in rows on lettuce. Serve with dressing.
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