Romaine Salad with Corn and Chili-Avocado Dressing

  • Servings: 4


  • 1/2 head romaine lettuce, cut into 1/2-inch strips (4 cups)
  • 2 cups fresh corn kernels
  • 1 cup halved cherry tomatoes
  • 1 ripe avocado, cut into a large dice
  • 1 to 2 tablespoons fresh lime juice
  • 1/4 teaspoon chili powder
  • Coarse salt and freshly ground pepper


  1. In a large bowl, combine lettuce, corn, tomatoes, and three-quarters of the avocado; set aside.

  2. In a blender combine remaining one-quarter avocado, 1/3 cup water, lime juice, and chili powder. Blend until smooth. Season with salt and pepper. Pour over salad, and toss gently to combine. Serve immediately.


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