Corn and Mozzarella Chef’s Salad

This salad is a great way to use up leftovers. Try adding cooked chicken, steak, or green beans.

corn-mozzarella-chef-salad
Photo by Paul Sirisalee
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 661 calories
    • Fat 43 g
    • Sat Fat 13 g
    • Cholesterol 256 mg
    • Sodium 538 mg
    • Protein 23 g
    • Carbohydrate 48 g
    • Sugar 3 g
    • Fiber 7 g
    • Iron 3 mg
    • Calcium 367 mg
This salad is a great way to use up leftovers. Try adding cooked chicken, steak, or green beans.

Ingredients

  1. Check 1 1/2 pounds new potatoes, halved
  2. Check 1/3 cup olive oil
  3. Check 1/4 cup fresh lemon juice
  4. Check 2 tablespoons chopped fresh dill
  5. Check kosher salt and black pepper
  6. Check 1 avocado, sliced
  7. Check 8 radishes, halved
  8. Check 4 hard-cooked eggs, halved
  9. Check 1 cup fresh corn kernels
  10. Check 8 ounces bocconcini (fresh mozzarella balls)
  11. Check 1 head radicchio, torn

Directions

  1. Fill a large saucepan with 1 inch of water and fit with a steamer basket. Bring to a simmer. Place the potatoes in the steamer basket, cover, and steam until cooked through, 15 to 18 minutes.
  2. Whisk together the oil, lemon juice, dill, ¾ teaspoon salt, and ½ teaspoon pepper in a small bowl. Arrange the potatoes, avocado, radishes, eggs, corn, bocconcini, and radicchio on a platter. Drizzle with the dressing.