Grilled Corn and Avocado Salad with Feta Dressing

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This is a great salad again to have as a main dish. It has plenty of protein, fiber vitamins (A, C, E, K & B vitamins) and minerals (calcium, potassium & magnesium). It is perfect for warm summer days.

MAKES: 2 Servings
PREP/COOK TIME: 45 Minutes

INGREDIENTS:

  • 3 ears corn shucked and silk removed

  • 1 bunch scallions trimmed

  • 1 jalapeño, stemmed and halved lengthwise

  • 3 tablespoons olive oil

  • ½ teaspoon salt

  • ½ teaspoon freshly cracked black pepper

  • 4 ounces feta cheese, crumbled

  • 1/4 cup plain non-fat Greek Yogurt

  • Water for thinning dressing

  • 1 teaspoon freshly grated lemon zest

  • 1 tablespoon lemon juice

  • 1 garlic clove, grated

  • ¼ cup sliced fresh chives

  • ¼ cup finely chopped fresh parsley

  • 1/2 cup cherry tomatoes

  • 1 medium head romaine lettuce, torn into bite-size pieces

  • 1 avocados, diced

 DIRECTIONS

  1. Heat a grill or grill pan over medium-high. Brush corn, scallions and jalapeño with the oil and season with salt and pepper. Arrange on the grill and cook, turning occasionally, until corn kernels are browned in spots, 6 to 8 minutes, and the scallions and jalapeño are charred all over and tender, 9 to 10 minutes. Transfer vegetables to a cutting board and let cool slightly.

  2. In a medium bowl, using a whisk, mash the feta into a coarse paste. Whisk in yogurt, lemon zest and juice and garlic, then stir in chives and parsley. Finely chop the charred jalapeño and stir it into the feta dressing; season with salt and pepper. Thin with water until the desired consistency.

  3. In a large bowl, toss lettuce with half the feta dressing and arrange on a platter. Cut corn kernels off the cob and slice scallions into bite-size pieces. Dice the avocado and halve the tomatoes and toss in the salad along with the corn and scallions. Serve with remaining dressing.

 
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Main Dishes, Vegetables & Sides, SaladsFabio AlmeidaComment