Roasted Corn and Radish Salad with Avocado-Herb Dressing


For the salad:
1/2 ripe peeled avocado, sliced $
1 teaspoon fresh lime juice
2 ears yellow corn with husks
2 heads Boston or Bibb lettuce
1/2 cup thinly sliced radishes

For the dressing:
1/2 cup light mayonnaise $
1/4 cup finely chopped green onions $
1/4 cup reduced-fat sour cream $
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon chopped fresh chives
1 teaspoon chopped fresh tarragon
1 teaspoon anchovy paste
1/8 teaspoon salt
1/2 ripe peeled avocado $
1 garlic clove, minced $
2 tablespoons water
1 tablespoon white wine vinegar
3 drops hot sauce


For the salad:
Preheat oven to 450°.
Combine sliced avocado and juice in a small bowl; cover and refrigerate. Trim both ends of corn cobs, leaving husks from corn intact. Place the corn on a baking sheet. Bake at 450° for 20 minutes or until tender. Cool. Remove husks from corn; scrub silks from corn. Cut kernels from ears of corn; discard cobs.
Reserve 4 whole lettuce leaves. Chop remaining lettuce to measure 4 cups. Combine chopped lettuce, avocado mixture, corn, and radishes. Spoon lettuce mixture into lettuce leaves. Serve with Avocado-Herb Dressing.

For the dressing:
Combine first 10 ingredients in a food processor; process until smooth. With the processor running, pour water, vinegar, and hot sauce through food chute, processing until blended. Store the dressing in an airtight container in refrigerator.

Recipe adapted from Cooking Light

One thought on “Roasted Corn and Radish Salad with Avocado-Herb Dressing

  1. Anchovies are found in scattered areas throughout the world’s oceans, but are concentrated in temperate waters, and are rare or absent in very cold or very warm seas. They are generally very accepting of a wide range of temperatures and salinity. Large schools can be found in shallow, brackish areas with muddy bottoms, as in estuaries and bays. They are abundant in the Mediterranean, particularly in the Alboran Sea.`

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