Napa Valley Avocado & Corn Salad Recipe With Creamy Feta Dressing by Jan Mostrom
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This easy California-style salad recipe welcomes summer with the wonderful tastes of corn, avocado and a creamy feta dressing. The grilled corn and avocado salad is the perfect to accompaniment to a simple dinner, or just add your favorite protein on top to make it a main dish salad. (We added a beautiful piece of baked Cajun salmon.)
To make this fresh and healthy vegetable salad recipe you will need fresh or frozen corn, green onions, jalapeno, olive oil, feta cheese, buttermilk, a lemon for juicing and zesting, garlic, fresh chives, romaine lettuce (or your favorite salad greens) and ripe avocados. If you prefer goat cheese to feta cheese, you can also make a creamy goat cheese salad dressing with just one little swap!
This Napa Valley salad recipe is true California eating because it focuses on sustainable, fresh and seasonal ingredients. This 30-minute fresh, healthy salad recipe is one you need to add to your recipe rotation!
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Cuisine: American
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6
Ingredients
- 3 cups thawed frozen or freshly cut corn from the cobs
- 5 - 6 green onions, sliced (white and most of the green)
- 1 jalapeno, de-seeded and chopped into small pieces
- 3 tablespoons olive oil
- 4 ounces feta cheese, crumbled
- 1/3 cup buttermilk (see Recipe Notes)
- 1 lemon, zested and juiced
- 1 garlic clove, grated
- 1/4 cup sliced fresh chives
- 1/4 cup finely chopped fresh parsley
- 1 head romaine lettuce, cut or torn into bite-size pieces (about 8 cups)
- 2 ripe avocados, sliced
Recipe Notes
- I almost never have buttermilk in the house so use this easy substitution: 1 cup milk to 1 tablespoon lemon juice or white vinegar. So for the 1/3 cup buttermilk use 1/3 cup milk and 1 teaspoon lemon juice or white vinegar.
- If you like heat leave the seeds in your jalapeno peppers.
- Feel free to substitute goat cheese or another soft cheese for the feta.
Here's how to make it:
- Place a grill or cast iron pan on the stove top on medium-high heat. Brush the olive oil in the pan. Add the corn, green onions, jalapeno and a good amount of salt and freshly ground black pepper.
- Cook for about 10 to 12 minutes, or until the corn is beginning to char. Remove the mixture to a bowl or plate and set to the side.
- Make the feta dressing by placing the crumbled feta into a medium bowl. Using clean hands, mash the feta into a powdery paste. Add buttermilk, lemon zest and juice, garlic, chives, parsley and some salt and black pepper.
- Mix the ingredients well and set to the side.
- Place the lettuce on a platter and toss with half of the dressing. Place the corn mixture and avocado slices on top of the lettuce and then top with the remainder of the feta dressing.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by HappyForks. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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