Grilled Corn and Avocado Salad with Feta Dressing from @NYTcooking
Brush corn, scallions, and pepper with olive oil and grill for 5-8 minutes.
You can bypass the grill by putting veggies on the stovetop.
Let the corn cobs cool a bit, and then cut the kernels from the cob.
Add favorite greens or romaine lettuce, about 8 cups (I cut this recipe down) , to a large bowl. I used a mixture of romaine and spinach. Toss with half the dressing.
Add the rest of the ingredients and top with the remaining dressing.
Finely chop chives and parsley. Finely chop the charred jalapeño and stir it into the feta dressing; season with salt and pepper.
In a large bowl, toss lettuce with half the feta dressing and arrange on a platter. Cut corn kernels off the cob and slice scallions into bite-size pieces. Arrange avocado slices, corn, and scallions on top of the lettuce. Serve with remaining dressing.
I served this with Garlic Parm Wings 😋
Notes:
I find I do not need any extra salt since the feta cheese provides that salty flavor. You can use the stovetop, grill pan or broiler to char the vegetables if you do not want to use a grill!
Modify with other greens such as kale, chard, and spring mix . The addition of chicken makes it an entree salad. In-season tomatoes are a nice addition as well. Enjoy!
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