Prior to one of her visits home, my daughter sent me a New York Times salad recipe by Sue Li and suggested we try to veganize it together. We gave it a go, removing the dairy and adding a few twists of our own. This flavorful summer salad was the successful result, and we’ve made it many times since. If you’re not able to find plant-based feta cheese at a supermarket near you, replace it with another soft plant-based cheese alternative. Also, be careful when preparing the jalapeños. If you touch your eyes after cutting them without washing your hands first, it might be very painful.
Feel great knowing that a salad made with plant-based cheese is a planet-friendly dish. A lot of land is required to grow crops to feed cows and goats and to provide room for them to graze. This intensive need for land leads to deforestation, habitat destruction, and soil degradation. Less land is required to produce dairy-free products, such as plant-based cheese and milk, thus reducing the pressure on natural ecosystems.
Excerpted and adapted from Plants For You by Diana Goldman. Copyright © 2024 Diana Goldman. Photographs by Diana Goldman | Beantown Kitchen. Published by Beantown Kitchen. Reproduced by arrangement with the Publisher. All rights reserved.
Roasted Corn, Avocado & Feta Salad
Ingredients
- 4 ounces plant-based feta cheese (plus more for garnish), crumbled
- ⅓ cup unsweetened plant-based milk
- 1 teaspoon apple cider vinegar
- 1 teaspoon grated lime zest
- 1 tablespoon freshly squeezed lime juice
- 1 clove garlic, minced
- 3 tablespoons finely diced yellow onion
- 1 tablespoon nutritional yeast
- ½ teaspoon sea salt
- 1 bunch scallions, ends trimmed (about 16)
- 2 medium jalapeño peppers, destemmed, seeded, and halved lengthwise
- 2 teaspoons olive oil
- A sprinkling of sea salt and ground black pepper
- 2 heads romaine lettuce, chopped (about 11 cups)
- 1½ ripe avocados, pitted, peeled, and diced
- 1½ cups corn, canned, fresh, or frozen and thawed
- ¼ cup finely chopped fresh parsley
- Lime wedges and/or a sprinkling of plant-based feta (optional, for serving)
Directions
01
In a medium mixing bowl, mash the feta. Mix in the remaining dressing ingredients. Set aside.
02
Preheat the broiler. Line a baking sheet with a silicone baking mat or aluminum foil. Brush the scallions and jalapeños with the oil and season with salt and pepper.
03
Place the baking sheet on a rack in the oven 3-4 inches from the broiler. Roast for 2-4 minutes or until the scallions and jalapeños are charred and tender. You may need to remove the scallions before the jalapeños.
04
Transfer the scallions and jalapeños to a cutting board and let cool slightly. Chop the scallions into bite-sized pieces and finely chop the jalapeños.
05
In a large mixing bowl, toss the lettuce with the feta dressing and spread out on a platter. Arrange the scallions, jalapeños, avocado, corn, and parsley on top of the lettuce. Alternatively, toss everything together in a salad bowl. Serve with lime wedges and a sprinkling of feta, if desired.
Diana Goldman is a vegan chef, Sierra Club cooking show host, and plant-based nutrition and culinary educator based in Boston.
