Chopped Summer Salad
with creamy herb dressing
This chopped summer salad is topped with a colorful medley of tomatoes, corn, avocado, eggs, and blue cheese. A simple creamy homemade dressing ties all the flavors together.
Ingredients
- Eggs - 4 , hardboiled and chopped
- Tomatoes, cherry or grape - 10 oz , halved
- Corn kernels, fresh off the cob or frozen - 1 1/2 cups
- Romaine lettuce - 8 oz , chopped
- Yogurt, plain - 4 Tbsp
- Oil, cooking - 4 Tbsp
- Lemon juice - 4 Tbsp
- Garlic - 1 clove , peeled
- Cilantro, fresh - 1/4 cup , leaves loosely packed
- Avocados - 2 , cubed
- Cheese, blue or gorgonzola - 2 oz , crumbled
Prep
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Boil eggs - Cover eggs with cold water and some salt. Bring to a boil and then turn off heat. Let eggs sit in hot water for 11 minutes and then run in cold water for easier peeling. Roll egg against a hard, flat surface to break up shell, and then peel. If making ahead of time, peel right before serving. (Can be done up to 5 days ahead)
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Tomatoes / Corn (if using fresh) / Romaine - Prep as directed. Tomatoes and corn can be stored together. (Can be done up to 3 days ahead)
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Make dressing - Blend yogurt, oil, lemon juice, garlic, and cilantro in a blender or using an immersion blender. Season to taste with some salt and pepper. (Can be done up to 3 days ahead)
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Make
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Cube avocado and chop eggs.
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Form a bed of romaine lettuce and layer all other ingredients on top - tomatoes, corn, avocado, eggs, and blue cheese.
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If dressing was made ahead of time, give it a stir.
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Spoon dressing over salads until dressed to your liking. Enjoy!
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