For Britta

Favorite New Salad

Now that the warm summer months are upon us, I have a feeling I will be doing less posting on baked stuff (though I still do want to make these lemon meringue cupcakes and maybe move more in the direction of foods that will not require you to heat up the house.

I am now growing my own lettuce on my porch and so I was inspired to make a side salad to compliment the cumin-lime-cinnamon grilled pork and hot sauce grilled potatoes we ate last night. For me the salad ended up being the star and I know I will eat it with this lovely delicate lettuce I am now growing, for the remainder of the summer.

It was inspired by a heartier and fattier version I had at Sapor that was made with spinach, fresh corn, chunks of avocado, a buttermilk-based dressing, and topped with a soft poached egg that was then rolled in panko and deep-fried. You cut the egg open and the yolk really added to the depth of the dressing. I also love a salad with hot and cold components.

I lightened up my version quite a bit and it was still very satisfying. TRY IT.

1 large head bibb and mixed baby lettuces
2 small or one large avocado
about a cup of fresh sweet corn (grilled and cut off the cob would be amazing - but I used canned and it was still good)
small bunch chopped cilantro
small bunch chopped scallions

Dressing:
1 cup plain nonfat yogurt
2 T apple cider vinegar
juice of half a lime plus zest if you like it sour
1 T ground coriander seeds
1 tsp. celery seed or celery salt
1/2 tsp. cayenne pepper
generous pinch salt
several turns of fresh black pepper

Dress the greens with enough dressing so it is coated but not weighed down. Add corn and avocado to the top. I really think the fresh fresh lettuce is what made this salad so tasty. Find some hydroponic greens if you don't have your own.

I ate leftovers of this today with cold roasted chicken. VG.

Sent in With the Subject Line "Boobscape"