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Romaine, Corn, and Avocado Salad

This summer salad highlights seasonal ingredients that pair well with grilled seafood, barbecued meats, and Mexican food.


16 oz. Ready-Set-Serve Chopped Romaine

2 Ready-Set-Serve Avocado Halves, chopped

1 cup corn

4 hard-boiled eggs, halved

1 tsp. paprika


Arrange equal portions of romaine, corn, and avocado on salad plates. Top with halved egg; garnish with paprika. Serve salad with house-made creamy dressing.