Summer salad board

Enjoy a delightful medley of fresh greens, vibrant veggies, and zesty dressings with our Summer Salad Board. Perfect for a light and delicious meal!

Ingredients:

• ½ cup buttermilk
• 2 tablespoons mayonnaise
• 2 tablespoons whole-milk plain yogurt
• Juice from 1/2 lemon
• 1 scallion, minced
• 1 tablespoon finely chopped fresh dill
• 1 clove garlic, grated
• 1 teaspoon Dijon mustard
• ½ teaspoon honey
• ½ teaspoon kosher salt
• ¼ teaspoon ground pepper
• 2 medium peaches, pitted and sliced
• ½ small shallot, thinly sliced
• 2 tablespoons white balsamic vinegar
• 1 tablespoon finely chopped fresh parsley
• ¼ teaspoon kosher salt
• 12 cups mixed baby salad greens
• 2 ears fresh corn, kernels removed
• 4 large hard-boiled eggs, chopped
• 4 slices cooked bacon, crumbled or sliced
• 1 pint cherry tomatoes
• ½ English cucumber, sliced
• 230g string beans, trimmed and blanched (see Tip)
• 8 radishes, halved
• 170g goat cheese, sliced
• 1 large avocado, sliced

Instructions:

1. For the dressing: Mix together buttermilk, mayonnaise, yogurt, lemon juice, scallion, dill, garlic, mustard, honey, 1/2 teaspoon salt, and pepper in a small bowl. Chill in the refrigerator until you're ready to use it.
2. For the marinated peaches: Toss together peaches, shallot, vinegar, parsley, and salt in a medium bowl. Let it sit to marinate, stirring from time to time.
3. To set up the salad board: Put greens, corn, chopped eggs, and bacon in separate bowls. Place these bowls on a big tray or platter. Add an extra bowl for the marinated peaches. Transfer the dressing into a small jar and place it on the board.
4. Place tomatoes, cucumbers, string beans, radishes, goat cheese, and avocado around the bowls. Put the marinated peaches in the extra bowl. Serve right away.

Summary:

• Calories: 304 kcal
• Fat: 25 g
• Protein: 6 g
• Carbs: 17 g
• Potassium: 364 mg
• Magnesium: 28 mg