The textures and flavors really come together in this fresh salad that my family couldn’t get enough of.

 

Yield: 4 servings

 

Ingredients:

Salad:

1 16-oz can corn, drained

1 heart of romaine lettuce, cut into bite-size pieces

5–6 radishes, diced

2 avocados, diced

 

Dressing:

½ cup mayonnaise

½ red onion, diced

1 clove garlic

½ tablespoon basil

4 teaspoons vinegar

2 tablespoons water

1 teaspoon sugar

1½ teaspoons salt

¼ teaspoon pepper

 

Directions:

Place dressing ingredients into a 2-lb container.

Using an immersion blender, blend everything together until smooth.

Place corn, lettuce, radishes, and avocado into a medium-size bowl.

Pour dressing on top and mix to coat.

Place into refrigerator for a half hour or until ready to serve.

This salad can last in fridge for up to 2 days.

 

Chumy Berger, personal chef, can be reached at 848-210-7973.