Fresh Salad with Buttermilk Avocado Dressing

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Have you made this?

By Heather Trice
@Heather_Greeson

This makes enough dressing for us to use on future salads. It is absolutely delicious. I am not a fan of Lima beans but this salad is the exception. You can use frozen sweet corn when fresh is out of season, I just put it in a colander and run warm water over the corn while I am working on other things to thaw but not cook.

Rating:

☆☆☆☆☆ 0 votes

Serves:

Prep:

25 Min

Cook:

15 Min

Method:

No-Cook or Other

Ingredients

2: ears fresh sweet corn (approx 1.5 c frozen)
1/2 c: fresh or frozen lima beans
1 large: head of boston lettuce, torn
6 slice: bacon, cooked crisp and crumbled
1/2 c: red onion chopped fine
1/2 c: bleu or feta cheese, crumbled
3/4 c: buttermilk
1/2: avocado, seeded and peeled
1 Tbsp: fresh italian parsley, snipped
1/4 tsp: slightly rounded, salt
1/4 tsp: onion powder
1/4 tsp: dry mustard
1/4 tsp: black pepper
1 clove: garlic, minced

How to Make Fresh Salad with Buttermilk Avocado Dressing

Step-by-Step

1Bring approximately 1 cup of lightly salted water to a boil in a small saucepan. Add lima beans. Cook for about 15 minutes. Meanwhile, cut corn kernels from cobs and set aside. Remove lima beans from saucepan with a slotted spoon; set aside. Add corn to hot water in saucepan. Simmer for 3 minutes or until tender; drain and set aside.
2For dressing, in a blender combine buttermilk, avocado, parsley, salt, onion powder, dry mustard, pepper and garlic. Cover and blend until smooth. Pour into a serving dish or small pitcher.
3Place lettuce on 4 plates. Arrange vegetables and bacon in rows on top of lettuce. Serve with dressing.

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