Roasted Corn, Avocado & Feta Salad - alive magazine

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)