Community Recipe
from [kateseats59]
Succotash Salad with Buttermilk Avocado Dressing

Succotash Salad with Buttermilk Avocado Dressing

Prep 25; Cook 20

  • Yield: 4 servings


  • 2 ear(s) fresh sweet corn
  • 1/2 cup(s) fresh or frozen lima beans
  • 3/4 cup(s) buttermilk
  • 1/2 avocado, halved, seeded and peeled
  • 1 tablespoon(s) fresh snipped parsley
  • 1/4 teaspoon(s) salt
  • 1/2 cup(s) green onions chopped
  • 1/4 teaspoon(s) dry mustard
  • 1/4 teaspoon(s) ground pepper
  • 1 clove(s) garlic, minced
  • 1 head(s) butterhead/Boston lettuce
  • 2 cup(s) sliced, grilled chicken breast
  • 6 slice(s) bacon, cooked and crumbled
  • 1/2 cup(s) finely chopped red onion
  • 1/2 cup(s) crumbled feta or blue cheese


1. Cut corn kernels from cobs; set kernels aside. Discard cobs. In a small saucepan bring 1 cup of lightly salted water to boiling. Add lima beans and simmer about 15 minutes or until tender. Remove with a slotted spoon; set aside. Add corn to saucepan. Simmer about 3 minutes or until tender; drain. Set aside.

2. 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.

3. Line a large platter or four 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