Fresh off a Bay Area road trip, I would be remiss if I didn’t post an avocado recipe. Cruising through Salinas, on my way to Carmel via Monterey, windows down to inhale a strawberry aroma and feel warm California sun on my skin, Steinbeck on my brain, it’s a normal thing to see farm stand signs advertising “10 avocado = $1.” I mean. I’m lucky to find rock-like, mealy avocados on sale at Whole Foods; here in the Northeast, “1 avocado = $2.50.”
Recipe inspired by Northern California, dedicated to its fine Produce. Cheers!
Roasted Corn & Radish Salad with Avocado Herb Dressing
courtesy of Cooking Light
1/2 ripe peeled avocado, sliced
1 tsp. fresh lime juice
2 ears yellow corn with husks
2 heads Boston or Bibb lettuce
1/2 c. thinly sliced radishes
1/2 c. Avocado-Herb Dressing
Preheat oven to 450. Combine sliced avocado and juice in a small bowl; cover and refrigerate. Trim both ends of corn cobs, leaving husks from corn intact. Place the corn on a baking sheet. Bake at 450 for 20 min. or until tender. Cool. Remove husks from corn; scrub silks from corn. Cut kernels from ears of corn; discard cobs.
Reserve 4 whole lettuce leaves. Chop remaining lettuce to measure 4 cups. Combine chopped lettuce, avocado mixture, corn, and radishes. Spoon lettuce mixture into lettuce leaves. Serve with Avocado-Herb Dressing.