This salad is delicious! So many different flavors and textures also! My husband loved this dish, and he is a very picky eater. I enjoyed the avocado buttermilk dressing to pull the dish together. A great summer salad, that doesn't keep you in the kitchen all afternoon.
Succotash Salad with Buttermilk Avocado Dressing
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- 2 ears fresh sweet corn
- 1/2 cup(s) fresh or frozen lima beans
- 3/4 cup(s) buttermilk
- 1/2 avocado
- 1 tablespoon(s) snipped italian parsley
- 1/4 teaspoon(s) salt
- 1/4 teaspoon(s) onion powder
- 1/4 teaspoon(s) dry mustard
- 1/4 teaspoon(s) black pepper
- 1 clove(s) garlic, minced
- 1 head(s) butterhead lettuce
- 2 cup(s) grilled chicken breast, sliced
- 6 slice(s) bacon, crumbled
- 1/2 cup(s) chopped red onion
- 1/2 cup(s) crumbled blue or feta cheese
- Cut corn kernels from cobs. Bring 1 cup of lightly salted water to a boil. Add lima beans; simmer about 15 minutes. Remove with slotted spoon and set aside. Add corn to water. Simmer for 3 minutes. Drain and set aside.
- 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.
- Line a large platter or 4 serving plates with the lettuce. Arrange chicken, crumbled bacon, corn, lima beans, onion, and cheese in rows on lettuce. Serve with dressing.
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Succotash Salad with Buttermilk Avocado Dressing Recipe at a Glance
- COURSE: Salads