Summer Corn Salad with Chive Sheese Dressing

Servings: 2


For the salad

4 ears
corn on the cob, cooked
2 tsp
fresh lemon juice
salt and pepper

For the dressing

40g (1.4 oz)
Chive Sheese Spread
2 tbsp
almond or oat milk



In a small bowl prepare the dressing by stirring together Sheese Spread, lemon juice, and almond or oat milk. Set aside.


Carefully cut corn kernels off the cob into a large bowl. Add cherry tomatoes and shallots, then carefully toss with avocados. Add lemon juice, dill, chives, and salt and pepper to taste.


Divide into bowls and drizzle with Sheese dressing. Sprinkle additional herbs on top before serving, if desired.


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