Sweet and Savory Summer Salad

Make the dressing In a small bowl, whisk the yogurt with 2 tablespoons of water and the lemon juice, olive oil and dill; season with salt and pepper.
Make the salad In a large bowl, combine the asparagus, avocados, corn, radishes, peaches, blackberries, blueberries and lemon juice and toss to coat. Arrange the salad on a platter and top with the blue cheese and mint. Drizzle with the yogurt dressing and serve.
Rate it Print
Reviews
What do you think of this recipe? Share your experience to help others.
Add Rating & Review

DRESSING
½ cup plain whole-milk yogurt
1 tablespoon fresh lemon juice
2 teaspoons extra-virgin olive oil
1 tablespoon chopped dill
Salt
Freshly ground pepper
SALAD
1 pound very fresh fat asparagus, trimmed and thinly sliced on the diagonal or shaved with a vegetable peeler
2 Hass avocados, thinly sliced
3 ears of corn, kernels cut off the cobs (about 3 cups)
8 small radishes, cut into wedges
1 pound peaches or apricots, cut into wedges
4 ounces blackberries (about 3/4 cup)
4 ounces blueberries (about 3/4 cup)
2 tablespoons fresh lemon juice
4 ounces blue cheese, preferably Gorgonzola dolce, crumbled
¼ cup mint leaves, torn