Condiment

Summer Corn, Tomato and Avocado Salad with Creamy Buttermilk-Dijon Dressing

Juicy corn kernels, sweet grape tomatoes, and creamy avocado slices mingle with crisp romaine in a velvety buttermilk-Dijon dressing that balances tangy vinegar with mellow garlic and mustard notes. Each bite tastes bright, fresh, and satisfyingly rich.

Recipe and photo by Skinnytaste, shared here with credit. View the Original

Summer Corn, Tomato and Avocado Salad with Creamy Buttermilk-Dijon Dressing
Total
13 min
Prep
10 min
Cook
3 min
Serves
4

Nutrition per Serving

Calories
147
Protein
4g
Carbs
12g
Fat
11g
Fiber
4g
Sugar
3g
Sodium
137mg

Ingredients

  • 1 tbsp minced shallots
  • 2 tsp Dijon mustard
  • 2 tbsp white wine vinegar
  • 6 tbsp 1% buttermilk
  • 2 tbsp extra virgin olive oil
  • 1/4 tsp garlic powder
  • 1/2 tsp kosher salt
  • pinch black pepper
  • 1 head romaine (chopped (about 5 cups))
  • 1 medium corn on the cobb (cooked and cut off husk*)
  • 4 to 5 large grape tomatoes (quartered)
  • 1/2 large avocado (3 oz, sliced)
  • 1/4 cup sliced red onion

Instructions

  1. *Quickest way to cook the corn is put it in microwave 3 minutes with husk on, then let cool and peel.
  2. Whisk all the dressing ingredients together.
  3. Place lettuce in a large bowl, top with corn, tomatoes, avocado and red onion and drizzle with dressing.