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

By Chez_Alexander

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.

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.

Details

Servings 3
Adapted from myrecipes.com

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.