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 ears fresh sweet corn |
1/2 cup(s) fresh or frozen lima beans |
3/4 cup(s) buttermilk |
1/2 avocado |
1 tablespoon(s) snipped italian parsley |
1/4 teaspoon(s) salt |
1/4 teaspoon(s) onion powder |
1/4 teaspoon(s) dry mustard |
1/4 teaspoon(s) black pepper |
1 clove(s) garlic, minced |
1 head(s) butterhead lettuce |
2 cup(s) grilled chicken breast, sliced |
6 slice(s) bacon, crumbled |
1/2 cup(s) chopped red onion |
1/2 cup(s) crumbled blue or feta cheese |
Directions:
1. Cut corn kernels from cobs. Bring 1 cup of lightly salted water to a boil. Add lima beans; simmer about 15 minutes. Remove with slotted spoon and set aside. Add corn to water. Simmer for 3 minutes. Drain and 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 4 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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