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Food

Roasted Corn, Avocado & Feta Salad

Serves 8

Written by
Roasted corn avocado feta salad

Prior to one of her visits home, my daughter sent me a New York Times salad recipe by Sue Li and suggested we try to veganize it together. We gave it a go, removing the dairy and adding a few twists of our own. This flavorful summer salad was the successful result, and we’ve made it many times since. If you’re not able to find plant-based feta cheese at a supermarket near you, replace it with another soft plant-based cheese alternative. Also, be careful when preparing the jalapeños. If you touch your eyes after cutting them without washing your hands first, it might be very painful.

Ingredients

Dressing
  • 4 ounces plant-based feta cheese (plus more for garnish), crumbled
  • ⅓ cup unsweetened plant-based milk
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon grated lime zest
  • 1 tablespoon freshly squeezed lime juice
  • 1 clove garlic, minced
  • 3 tablespoons finely diced yellow onion
  • 1 tablespoon nutritional yeast
  • ½ teaspoon sea salt
Salad
  • 1 bunch scallions, ends trimmed (about 16)
  • 2 medium jalapeño peppers, destemmed, seeded, and halved lengthwise
  • 2 teaspoons olive oil
  • A sprinkling of sea salt and ground black pepper
  • 2 heads romaine lettuce, chopped (about 11 cups)
  • 1½ ripe avocados, pitted, peeled, and diced
  • 1½ cups corn, canned, fresh, or frozen and thawed
  • ¼ cup finely chopped fresh parsley
  • Lime wedges and/or a sprinkling of plant-based feta (optional, for serving)

Directions

01
In a medium mixing bowl, mash the feta. Mix in the remaining dressing ingredients. Set aside.
02
Preheat the broiler. Line a baking sheet with a silicone baking mat or aluminum foil. Brush the scallions and jalapeños with the oil and season with salt and pepper.
03
Place the baking sheet on a rack in the oven 3-4 inches from the broiler. Roast for 2-4 minutes or until the scallions and jalapeños are charred and tender. You may need to remove the scallions before the jalapeños.
04
Transfer the scallions and jalapeños to a cutting board and let cool slightly. Chop the scallions into bite-sized pieces and finely chop the jalapeños.
05
In a large mixing bowl, toss the lettuce with the feta dressing and spread out on a platter. Arrange the scallions, jalapeños, avocado, corn, and parsley on top of the lettuce. Alternatively, toss everything together in a salad bowl. Serve with lime wedges and a sprinkling of feta, if desired.

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