Growing up in the Midwest, I always equated ‘succotash‘ with those bags of soggy, cubed veggies from the freezer section of the grocery store.
But after drooling over this recipe for Succotash Salad with Buttermilk Avocado Dressing in the June 2013 issue of Better Homes & Gardens, I decided it was worth another shot.
That’s right; you heard it here first, folks: Succotash is making a comeback!
I did make a few tweaks to the recipe – based partly on personal preference (I’m not a huge fan of the texture of Butter lettuce) and partly on sheer laziness (I couldn’t find lima beans at my store, so I opted for edamame and called it a day).
The result was pretty tasty, though, so if you try it yourself, be sure to let me know what you think!
Kinetic Fix Edamame-Kale Succotash Salad
- 2 ears fresh sweet corn, shucked and kernels cut off
- 1 package frozen edamame, cooked and cooled
- 1 cup low-fat buttermilk
- 1 avocado, halved, seeded and peeled
- 1 tbsp fresh parsley, roughly chopped
- 1/2 tsp garlic salt
- 1 tsp dry mustard
- 1/4 tsp ground black pepper
- 1 bunch kale, washed and finely chopped
- 2 cups grilled chicken breast, cooled and diced
- 1/2 cup finely chopped red onion
- 1 package cherry tomatoes, washed and halved
- 1/2 cup crumbled feta cheese
- To make the dressing, blend buttermilk, avocado, parsley, garlic salt, dry mustard and black pepper in a blender or food processor until smooth.
- Combine remaining ingredients (kale, corn edamame, chicken, onion, tomatoes and cheese) in a large bowl.
- Pour dressing over salad mixture, tossing until it’s fully coated. Serve immediately.