Mexican Chopped Salad with Mexican Green Goddess Dressing

It's Cinco de Mayo.

I must have food readers dyslexia. Every time I see Green Goddess Dressing, I read Green Goodness Dressing. It's either that, or a Freudian thing.



Mexican Chopped Salad with Mexican Green Goddess Dressing
slightly adapted from Gwyneth Paltrow's It's All Good
Serves 4

For the Salad:
3 fresh ears of corn, husks removed
1 cos lettuce, finely shredded
1 x 400 can red kidney beans, rinsed and drained
1 medium chopped tomato
4 spring onions, finely sliced
1 avocado, diced
1/4 cup chopped coriander

For the Mexican Green Goddess Dressing:
2/3 cup low fat Greek yoghurt
1/4 cup chopped coriander
2 spring onions, finely sliced
1/4 cup freshly squeezed lime juice
1/2 green jalapeno, roughly chopped
1/2 cup extra virgin olive oil
1/2 teaspoon sea salt flakes
1 tablespoon honey

Make the Salad:
Steam the corn until it is cooked - about 10 minutes. When it's cool enough to handle, slice the kernels off the cobs and put them in a large salad bowl. Add the shredded lettuce and toss. Scatter in the beans, tomatoes, spring onions , avocado and coriander.

Make the Dressing:
Put all the ingredients into a blender and blitz until it's a smooth, pale green emulsion. Check seasoning.

Pour enough dressing on the salad vegetables to coat them evenly when tossed. Serve any left over dressing in a jug at the table.