Succotash Salad with Buttermilk Avocado Dressing

This salad eats like a full meal, which is a good thing because it just about takes as long to prepare as a full meat. But it is worth it!

• 2ears fresh sweet corn (or 1 1/2 cups frozen corn)
• 1cup fresh lima beans (or frozen)
• 3/4cup buttermilk
• 1/2of an avocado, seeded, and peeled
• 1tablespoon snipped fresh Italian (flat-leaf) parsley
• 1/4teaspoon salt
• 1/4teaspoon onion powder
• 1/4teaspoon dry mustard
• 1/4teaspoon ground black pepper
• 1clove garlic, minced
• 1large head butterhead (Boston or bibb) lettuce, torn
• 2cups sliced grilled chicken breast
• 6slices bacon, crisp-cooked and crumbled
• 1/2cup finely chopped red onion
• 1/2cup crumbled blue or feta cheese (2 oz.)

directions

1.Cut corn kernels from cobs; set kernels aside. Discard cobs. In a small saucepan bring 1 cup of lightly salted water to boiling. Add lima beans and simmer about 15 minutes or until tender. Remove with a slotted spoon; set aside. Add corn to saucepan. Simmer about 3 minutes or until tender; drain. 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 small pitcher.

3.Line a large platter or four serving plates with the lettuce. Arrange chicken, crumbled bacon, corn, lima beans, onion, and cheese in rows on lettuce. Serve with dressing.

After making this once, I think you could use low-fat buttermilk for the dressing and it would be fine. I think I would also use goat cheese instead of feta (because the feta was pretty salty with the bacon and other salty things on there). I did use a rotisserie chicken so that could have added to the salt.

I broke the dressing up with a bit of chicken broth because it was too thick for my taste at first. (I did use the whole avocado instead of half. This could be why.)

This recipe is from the June 2013 edition of Better Homes & Gardens! Enjoy!