Ingredients
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2 large containers baby butter lettuce (or any greens of your choice)
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2 Roma tomatoes
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5 baby cucumbers
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The corn of 1-2 corn cobs, about 1 cup
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1 bunch purple scallions
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2 avocados
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1/2 cup shredded cheddar cheese
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3 eggs
For the dressing
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1/3 cup olive oil
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2 lemons, juiced (about 1/4-1/3 cup)
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1/4 cup red wine vinegar
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1/4 cup white miso paste
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1/3 cup nutritional yeast
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1 tablespoon dried oregano
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2 garlic cloves, grated with a microplane
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1/2 teaspoon salt
Directions
- Boil a large pot of water. Once it’s rapidly boiling, carefully lower the eggs in. Cook for 7 minutes, then remove the eggs and transfer to an ice bath to stop the cooking.
- While the eggs cool, prepare the rest of the salad. Chop the tomatoes into small, bite-size pieces (I remove the seeds), then do the same with the cucumbers and avocado. Slice the scallions into 1/4" pieces. Everything should be about the same size.
- Whisk together the dressing ingredients until emulsified.
- Peel the cooled eggs and cut them in half.
- For a pretty presentation, add the lettuce to a large bowl and toss with the vinaigrette. Arrange the tomatoes, corn, avocado, and cucumbers in rows, on top followed by the cheese and eggs. Enjoy!
What You'll Need
What You’ll Need
Mixing Bowls
Baby Whisks
Large Pot
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