Summer time is an easy time to enjoy Salads.
It just a part of the seasonal flow chart.
Hot weather calls for cool, refreshing food – and the less cooking required the better!
This salad is simple and full of flavor (I kind of like to think I’m the same – although at times I can extremely complicated and terribly flat – but I suppose that’s a story for a different day;).
I love adding shredded chicken to this salad to bulk up the protein and make it a little more filling, but it’s also delicious just the way it is.
What’s your favorite Summer salad? I’d love to hear about it down below!
Butter Lettuce Salad w/ Basil Green Goddess Dressing
Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
- 1 head Butter Lettuce
- 1-cup pint cherry tomatoes
- 1 avocado, diced
- 1 cup corn kernels (about one cobb)
- 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
- ¼ cup lemon juice
- ½ tsp kosher salt and some fresh ground pepper
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.
1/4th of salad w/ 2tbsp dressing--> Calories: 132; Total Fat: 9.3g; Saturated Fat: 1.3g; Cholesterol: 1mg; Carbohydrate: 10.1g; Dietary Fiber: 4.3g; Sugars: 3.6g; Protein: 4.8g