Time: 35 min.
Complexity: easily
Servings: 4

Grilled corn imbues this salad with a delicious summer flavor and aroma with a smoky zing, while chunks of tender avocado make it filling and incredibly healthy. But the real highlight of this salad is its Green Goddess dressing, which makes any vegetable look divine. Made with mayonnaise and buttermilk, the dressing is loaded with a wealth of fresh herbs and spiced with chopped, grilled jalapeño, while anchovy fillets enhance the flavor. You may not need all of the dressing to make the salad, but you can refrigerate it and serve it simply with the vegetables as a dip.

Ingredients:

• 1 romaine lettuce heart, chopped
• 3 ears of corn
• 1 small jalapeno
• 1 tbsp. vegetable oil
• 1 large avocado, peeled, pitted and cut into cubes
• 3/4 cup mayonnaise
• 1/3 cup sour milk
• 1/4 cup chopped parsley
• 3 tablespoons chopped fresh chives
• 1.5 tbsp freshly squeezed lemon juice
• 1 tbsp chopped fresh dill
• 1 anchovy fillet
• 1 small clove of garlic, coarsely chopped

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

romaine lettuce, Avocado, corn, jalapeno pepper, lemon juice, Anchovies, dill

We recommend

Preparation:

Step 1
• Preheat grill to medium-high heat.
  
  Rub the corn and jalapeño with olive oil and grill, turning occasionally, until tender and charred, about 6 minutes for the jalapeño and 12 minutes for the corn. Cut the kernels off the cobs and place them in a large bowl. Add the avocado and romaine lettuce to the bowl.
Step 2
• Remove the seeds and stem from the fried jalapeño. Combine the jalapeño, mayonnaise, sour milk, parsley, chives, lemon juice, dill, anchovies, garlic, and 1/2 teaspoon salt in a blender and blend until smooth.
Step 3
• Add just enough dressing to the salad to coat; season with salt to taste. Toss gently to distribute the ingredients evenly.
  
  

  Green Goddess Gas Station

  
  Leftover dressing can be refrigerated in an airtight container for up to 1 week and served with vegetables as a dip.

Votes: 1

Author of the recipe - Valerie Bertinelli is an American actress.