I enjoy the 4th of July holiday. Gathering with family & friends outdoors, warm weather, good food starring fresh produce, and firework displays. Especially the fireworks display. I love when the night sky lights up with brilliant color.

Of course, before the fireworks comes the food!  A grilled protein and a festive salad is part of our usual Independence Day celebration menu along with a dessert that showcases the red, white, & blue color theme. (That was posted earlier this week on Tuesday.) My plan had been to feature a new burger recipe today, but the one I was working on this week did not meet our expectations. It’s going to take more work for it to be blog worthy. (Stayed tuned for that one later this Summer!)

Fortunately, we were also trying out a new Summer salad this week. It exceeded our expectations. Featuring grilled corn-on-the-cob, we’ll be making this for as long as there is seasonal fresh corn available!

Corn & Avocado Salad

Corn & Avocado Salad With Feta Dressing (adapted from cooking.nytimes.com)  Time Required: 30 minutes, Makes: 4 to 6 servings

Ingredients:

• 6 ears corn (about 3 pounds), shucked and silk removed
• 6 scallions, trimmed
• 2 jalapeños, stemmed, halved lengthwise, and seeded
• 3 tablespoons olive oil
• kosher salt and black pepper
• 4 ounces (about 3/4 cup) feta cheese, crumbled
• 1/3 cup buttermilk
• 1 teaspoon freshly grated lemon zest
• 1 tablespoon lemon juice
• 1 small garlic clove, crushed or grated
• 1/4  cup sliced fresh chives
• 1/4 cup finely chopped fresh parsley
• 1 medium head romaine lettuce (about 8 cups), washed and cut into bite-size pieces
• 2 avocados, sliced

Directions:

Heat the grill to medium-high. Brush the corn, scallions and jalapeños with the oil and season them all with salt and pepper.

Brush the veggies with oil and season with salt & pepper.

Arrange everything on the grill and cook, turning occasionally, until the corn kernels are browned in spots, about 6 to 8 minutes, and the scallions and jalapeños are charred all over and tender, about 9 to 10 minutes. Transfer all the vegetables to a cutting board and let them cool slightly.

Grill the veggies.

The corn will be done first.

The scallions & jalapenos will take a minute or two more.

In a medium bowl, mash the feta into a coarse paste. Whisk in the buttermilk, lemon zest, lemon juice, and garlic.

Combine the feta, buttermilk, lemon zest, & juice.

Stir in the chives and parsley. Finely chop the charred jalapeño and stir it into the feta dressing. Season the dressing with salt and pepper.

Add the herbs to the dressing.

Mix it together well.

In a large bowl, toss the lettuce with half of the feta dressing. Arrange it on a platter.

Add half the dressing to the lettuce.

Cut the corn kernels off the cob and slice the scallions into bite-size pieces.

Prep the grilled corn & scallions.

Arrange the avocado slices, corn, and scallions on top of the lettuce. Serve the salad with the remaining dressing.

This salad is full of Summer goodness!

Happy Independence Day weekend!  ~Linda

Corn & Avocado Salad With Feta Dressing (adapted from cooking.nytimes.com)  Time Required: 30 minutes, Makes: 4 to 6 servings

Ingredients:

• 6 ears corn (about 3 pounds), shucked and silk removed
• 6 scallions, trimmed
• 2 jalapeños, stemmed, halved lengthwise, and seeded
• 3 tablespoons olive oil
• kosher salt and black pepper
• 4 ounces (about 3/4 cup) feta cheese, crumbled
• 1/3 cup buttermilk
• 1 teaspoon freshly grated lemon zest
• 1 tablespoon lemon juice
• 1 small garlic clove, crushed or grated
• 1/4  cup sliced fresh chives
• 1/4 cup finely chopped fresh parsley
• 1 medium head romaine lettuce (about 8 cups), washed and cut into bite-size pieces
• 2 avocados, sliced

Directions:

Heat the grill to medium-high. Brush the corn, scallions and jalapeños with the oil and season them all with salt and pepper. Arrange everything on the grill and cook, turning occasionally, until the corn kernels are browned in spots, about 6 to 8 minutes, and the scallions and jalapeños are charred all over and tender, about 9 to 10 minutes. Transfer all the vegetables to a cutting board and let them cool slightly.

In a medium bowl, mash the feta into a coarse paste. Whisk in the buttermilk, lemon zest, lemon juice, and garlic. Stir in the chives and parsley. Finely chop the charred jalapeño and stir it into the feta dressing. Season the dressing with salt and pepper.

In a large bowl, toss the lettuce with half of the feta dressing. Arrange it on a platter. Cut the corn kernels off the cob and slice the scallions into bite-size pieces. Arrange the avocado slices, corn, and scallions on top of the lettuce. Serve the salad with the remaining dressing.