Ingredients
- Avocado-Herb Dress ing:
- 112 ripe peeled avocado, sliced
- 1 teaspoon fresh lime juice
- 2 ears yellow corn with husks
- 2 heads Boston or Bibb lettuce
- 112 cup thinly sliced radishes
- 1/2 cup Avocado-Herb Dressing
- 1/2 cup light mayonnaise
- 1/4 cup finely chopped green
- onions
- 1/4 cup reduced-fat sour cream
- 1 tablespoon chopped fresh
- flat-lea' parsley
- 1 tablespoon chopped fresh ch ives
- 1 teaspoon chopped fresh
- tarragon
- 1 teaspoon anchovy paste
- 1 /a teaspoon salt
- 1/2 r ipe peeled avocad o
- 1 g arlic dove, minced
- 2 tablespoons water
- 1 tablespoon white wine vinegar
- 3 drops hot sauce
Preparation
Step 1
1. Preheat oven to 450·.
2. Combine sliced avocado and juice
in a small bowl; cover and refrigerate .
Trim both ends ofcorn cobs, leaving
husks from corn in tact. Place the
corn on a baking sheet. Bake at 450·
for 20 minutes or until tender. Cool.
Remove husks from corn; scrub silks
from corn. Cut kernels from ears of
corn; discard cobs.
3. Reserve 4 whole lettuce leaves.
Chop remaining lettuce to measure 4
cups. Combine chopped lettuce,
avocado mixtu re, corn, and radishes.
Spoon lettuce mixture into lettuce
leaves. Serve with Avocado-Herb
Dressing. Yield: 4 servings (serving
size: 1 lettuce leaf, 1 cup salad, and 2
tablespoons dressing)
Dressing
1. Combine first 10 ingredient s in a
food processor; proce ss until smooth.
With the processor running, pour
water, vinegar, and hot sauce through
food chute , processing until blended.
Store the dressing in an airtight conta
iner in ref rigerator.Yield: 1~ cups
(serving size: 1 tablespoon).