• Brittany Aldridge

Corn, Pepper, and Greens Salad with a Zesty Buttermilk and Feta Dressing

You guys know I’m obsessed with chopped broccoli salads... and here’s another! (Tex-Mex inspired this time round!)


This is the salad where you put everything that shouldn’t go together - together - and it goes. I don’t know how, it’s just simply delicious. The best part is that you don’t have to cook anything, just chop, and put it all together! Side note... this salad goes well with margaritas!!


INGREDIENTS

  • 2 400g cans of corn, drained

  • 1/2 red onion, finely diced

  • 1 jalapeño, finely diced

  • 1/2 lettuce, torn

  • 1 broccoli, finely diced

  • 4 tablespoons of marinated red peppers

  • 2 avocados, sliced

For the salad dressing:

  • 1 cup feta cheese, crumbled

  • 1/2 cup buttermilk

  • 1 teaspoon freshly grated lemon zest plus 1 tablespoon lemon juice

  • 1 tablespoon of white wine vinegar

  • salt and black pepper, to taste

  • 1 small garlic clove, grated

  • 1/4 cup finely chopped fresh chives

  • 1/4 cup finely chopped fresh parsley, plus more to serve

INSTRUCTIONS

  • In a large bowl, add lettuce, broccoli, corn, jalapeño, red onion and red peppers to a bowl. Toss with your hands to mix. Sprinkle over more parsley then arrange the avocado slices on top.

  • In another bowl, mash the feta to form a paste then whisk in the remaining salad dressing ingredients until smooth and creamy. Season with salt and pepper, then serve immediately with the salad! Please enjoy!




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