Cook
15m
Ingredients
Method
Turn cooking mode on
Prep the Ingredients:
1.
Wash and chop romaine. Slice avocados, peaches, and jalapeño. Cut the corn off the cob (raw or grilled works great).
Assemble the Salad:
1.
In a large bowl or platter, layer romaine, peaches, avocados, corn, and jalapeño slices. Sprinkle goat cheese on top.
Optional Dressing Ideas:
1.
For Citrus Vinaigrette, whisk together 2 tbsp olive oil, juice of 1 lime, 1 tsp honey, and a pinch of salt. For a creamy option, mix a spoonful of Greek yogurt with lemon juice, olive oil, and a dash of salt and pepper.
Serve:
1.
Toss gently just before serving or leave layered for a prettier presentation. Serve cold.
For
4
M
I
2
small heads
Romaine, chopped
4
Avocados, ripe, cut into chunks
2
ears
Corn, kernels sliced off the cob
4
Peaches, sliced into chunks
1
Jalapeño, thinly sliced (remove seeds for less heat)
1/3
cup
Goat cheese, crumbled
+ Add all to shopping list
Made it? Claim it.
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Cook
15m
Ingredients
Method
Turn cooking mode on
Prep the Ingredients:
1.
Wash and chop romaine. Slice avocados, peaches, and jalapeño. Cut the corn off the cob (raw or grilled works great).
Assemble the Salad:
1.
In a large bowl or platter, layer romaine, peaches, avocados, corn, and jalapeño slices. Sprinkle goat cheese on top.
Optional Dressing Ideas:
1.
For Citrus Vinaigrette, whisk together 2 tbsp olive oil, juice of 1 lime, 1 tsp honey, and a pinch of salt. For a creamy option, mix a spoonful of Greek yogurt with lemon juice, olive oil, and a dash of salt and pepper.
Serve:
1.
Toss gently just before serving or leave layered for a prettier presentation. Serve cold.
For
4
M
I
2
small heads
Romaine, chopped
4
Avocados, ripe, cut into chunks
2
ears
Corn, kernels sliced off the cob
4
Peaches, sliced into chunks
1
Jalapeño, thinly sliced (remove seeds for less heat)
1/3
cup
Goat cheese, crumbled
+ Add all to shopping list
Made it? Claim it.
Cancel
