- 20 min
- 20 min
For the dressing½ cup (125 mL) plain yogurt
½ cup (125 mL) crumbled Saputo Fetos cheese
¼ cup (60 mL) milk
1 tbsp (15 mL) freshly squeezed lime juice (from about ½ lime)
¼ cup (125 mL) fresh coriander leaves
½ jalapeño pepper, seeded and chopped
Sea salt and freshly ground black pepper, to taste
For the salad3 to 4 corn cobs, grilled and cooled
2 ripe avocados
Radishes, sliced thinly
Fresh coriander leaves
To make the dressingAdd all the ingredients to the container of a blender. Blend until the dressing is smooth and creamy. Transfer to an airtight container and refrigerate until ready to serve.
To make the saladSlice the corn kernels off the cobs. Pit and peel the avocados, then slice. Sprinkle with the juice of half a lime to prevent browning.
On a large serving plate, spread a couple of handfuls of arugula. Distribute the avocado slices over the leaves, then add the grilled corn kernels and sliced radishes. Garnish with coriander leave. Drizzle some of the dressing all over and serve immediately with lime wedges.