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June 5, 2013 / cookingwithchefkate

Summer salad with Avocado Dressing

summer salad with crab cakes
It was warm the other day and I wanted a salad for dinner. Here is my creation! It was quick, easy, balanced and DELICIOUS! If you want to try it without cooking it yourself, it will be part of the Adventures with Parsley, Sage and Thyme class at Evergreen Park Library on June 11th at 6:30pm. That’s how much I liked the salad–straight into a class!

I served the kids crab cakes on the side. It made for a great picture 🙂 And, made them happy. ChaChing!

Summer Salad with Avocado Dressing Serves 4

1 cup corn, either fresh or frozen
1/2 cup peas, fresh or frozen
2 cups Fresh lettuce, any kind is fine. I used baby lettuce
1/2 cup onion, sliced thinly
1 cup red peppers, juilenned
1/2 cup cucumber, peeled and diced
1/2 cup artichoke hearts, drained and diced
15 oz. can white beans, drained and rinsed
1/2 cup crumbled blue cheese

Dressing:

1 avocado halved, seeded and diced
1 cup buttermilk or yogurt
3 Tble fresh parsley
2 cloves garlic, peeled
1/2 tsp dry mustard
1/2 tsp onion powder
Salt and Pepper to taste

1.) In a small saucepan, cook the peas and corn. If the corn is on the cob, just slice it off with a sharp knife. Once cooked, drain and set them aside.
2.) I lined my plates with lettuce and piled up the vegetables as I cut them. You could place all the vegetables in a large bowl, toss them together and than place them on the beds of lettuce.
3.) To make the dressing, place the avacado, buttermilk, garlic, and seasonings in a blender or food processor. Blend and your dressing is ready.
4.) Crumble the blue cheese over the vegetables, divide the beans on top, drizzle with dressing and serve.

I had some extra vegetables and beans. I mixed them with some dressing and had it the next day as a snack with tortilla chips! The dressing did turn a bit brown, but it tasted great. I would not keep it for more than a day.

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