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fresh salad with buttermilk avocado dressing

Heather_Greeson avatar
Recipe by
Heather Trice
@Heather_Greeson
Indianapolis, IN

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.

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

Ingredients For fresh salad with buttermilk avocado dressing

  • FRESH SALAD
  • 2
    ears fresh sweet corn (approx 1.5 c frozen)
  • 1/2 c
    fresh or frozen lima beans
  • 1 lg
    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
  • AVOCADO BUTTERMILK DRESSING
  • 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

  • 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.
  • 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.
  • 3
    Place lettuce on 4 plates. Arrange vegetables and bacon in rows on top of lettuce. Serve with dressing.
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