fresh salad with buttermilk avocado dressing

11 Pinches
Indianapolis, IN
Updated on Nov 6, 2015

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.

prep time 25 Min
cook time 15 Min
method No-Cook or Other
yield 4 serving(s)

Ingredients

  • FRESH SALAD
  • 2 - ears fresh sweet corn (approx 1.5 c frozen)
  • 1/2 cup fresh or frozen lima beans
  • 1 large head of boston lettuce, torn
  • 6 slices bacon, cooked crisp and crumbled
  • 1/2 cup red onion chopped fine
  • 1/2 cup bleu or feta cheese, crumbled
  • AVOCADO BUTTERMILK DRESSING
  • 3/4 cup buttermilk
  • 1/2 - avocado, seeded and peeled
  • 1 tablespoon fresh italian parsley, snipped
  • 1/4 teaspoon slightly rounded, salt
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon dry mustard
  • 1/4 teaspoon black pepper
  • 1 clove garlic, minced

How To Make fresh salad with buttermilk avocado dressing

  • Step 1
    Bring 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.
  • Step 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 serving dish or small pitcher.
  • Step 3
    Place lettuce on 4 plates. Arrange vegetables and bacon in rows on top of lettuce. Serve with dressing.

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