Healthy and delicious, this Tex-Mex inspired salad is tossed with a zesty feta dressing that is sure to please.
Recipe tags: garlic base, easy difficulty, sauce, vegetarian, broth
| Quantity | Ingredient |
|---|---|
| 2 Tbsp | Better Than Bouillon® Roasted Garlic Base |
| 2 Tbsp | olive oil |
| 2 cobs | corn, husks and silk removed |
| 6 | green onions |
| 2 | jalapeño peppers |
| 2 Tbsp | mayonnaise |
| 2 Tbsp | lime juice |
| 1 tsp | honey |
| 1 tsp | Dijon mustard |
| ⅓ cup | finely crumbled feta cheese |
| 8 cups | chopped romaine lettuce |
| 1 | ripe avocado, halved, pitted, peeled and chopped |
| 2 Tbsp | finely chopped fresh chives |
Preheat grill to medium-high heat. Stir together Roasted Garlic Base and olive oil; rub over corn, green onions and jalapeños.
Grill corn, turning occasionally, for 10 to 12 minutes or until grill marked and tender. Grill jalapeños, for 5 to 8 minutes or until lightly charred all over. Grill green onions for 3 to 5 minutes or until lightly charred all over. Let cool completely.
Slice corn kernels from cobs, seed and mince jalapeños, and chop green onions; set aside.
In large bowl, whisk together mayonnaise, lime juice, honey and mustard; stir in feta. Toss dressing with corn, green onions, jalapeño, lettuce and avocado. Garnish with chives; serve immediately.
Tip: For a main dish, top with baked chicken, grilled shrimp or pulled pork.