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Ingredients
- Salad
- 1 head Butter Lettuce
- 1-cup pint cherry tomatoes
- 1 avocado, diced
- 1 cup corn kernels (about one cobb)
- Dressing
- 1 cup scallions, roughly chopped
- 2 cloves garlic, roughly chopped
- 1-cup fresh basil
- 1 cup Nonfat Greek Yogurt (you can use 2% or full fat if you prefer)
- 2 tbsp real mayo
- 1/4 cup lemon juice
- 1/2 tsp kosher salt and some fresh ground pepper
Preparation
Step 1
Combine scallions, garlic, and basil in a food processor. Pulse a few times to break everything down. Add yogurt, mayo, lemon juice, and salt and pepper and blend until you have a nice thick, creamy dressing. Adjust seasonings and set aside.
Tear up butter leaves and place in a large shallow, bowl and top with tomatoes and avocado. Divide amongst 4 plates and top each salad with 2 tablespoons of dressing.
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