Roasted Corn and Radish Salad with Avocado-Herb Dressing (600 calories)

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The cool creaminess of a Hass avocado is the perfect addition to temper the spicy bit from the radishes and add extra flavor and texture.

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  • 3

Ingredients

  • ROASTED CORN AND RADISH SALAD
  • 1 15.25 oz can corn (or 275 grams corn kernels off the cob)
  • 300 g Butter lettuce, chopped
  • 180g Radishes, sliced
  • AVOCADO-HERB DRESSING
  • .5 TBS fresh parsley, chopped
  • .5 TBS fresh chives, chopped
  • .5 tsp fresh tarragon, chopped
  • 13 g (~1/8 cup) green onions, finely chopped
  • .5 tsp anchovy paste
  • .5 tsp garlic paste (or 1/2 clove garlic, minced)
  • 41 g mayonnaise
  • 20 g sour cream
  • 28 g peeled avocado
  • 1 TBS water
  • .5 TBS white wine vinegar
  • 3 drops hot sauce
  • Add 6 oz chicken to each serving to bring meal to 600 calories.

Preparation

Step 1

ROASTED CORN AND RADISH SALAD

1. Preheat oven to 450F.

2. Trim both ends of corn cobs, leaving husks from corn intact. Place the corn on a baking sheet. Bake at 450F for 20 minutes or until tender. Cool. Remove husks from corn; scrub silks from corn. Cut kernels from ears of corn; discard cobs.

3. Combine chopped lettuce, corn, and radishes.

AVOCADO-HERB DRESSING

1. Combine first 10 ingredients in a food processor; process until smooth. With the processor running, pour water, vinegar, and hot sauce through food chute, processing until blended. Store the dressing in an airtight container in refrigerator.


Makes 3 servings of salad and dressing. Add 6 oz chicken to each serving to bring meal to 600 calories.


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