a pickled corn succotash salad + pure green magazine's hashtag project #pgminseason ! by Lindsey | Dolly and Oatmeal

the week is almost over (yay for wednesdays!) and i have a super duper salad here for you today.  normally a succotash is prepared by cooking most of the ingredients on the stovetop, and in most cases favas or other beans are involved.  today, i have prepared a pickled corn succotash that's super appropriate for a hot august day (although, temps around here have been oddly cool) and is comprised of most of what is available to me at my market - long beans, heirloom tomatoes, fragrant herbs, chili peppers, sweet juicy nectarines and veggie blossoms.  high-fives for in season fare!  

as many of you know lauraclaire, and i have teamed up with the Pure Green Magazine blog to talk about our in season food ethics, share some recipes where we incorporate summer's produce, and be community leaders for their Instagram Hashtag Project: #PGMinseason.  so, today i'm over there talking about where i shop for produce in and around brooklyn, how i store produce to keep them at their most fresh, and why i think we and our communities are better off when we are able to buy in season, local produce!   and i'm also sharing the recipe for this tangy, herbaceous, slightly sweet, and crunchy, pickled corn succotash salad here

have a good one, friends! xo

avocado vegan buttermilk dressing by Lindsey | Dolly and Oatmeal


there has been a deep freeze here in new york city for over a week now.  however, i had a craving for something spicy and creamy to put on my cold salad.  i had avocado, lemons, shallots, even a jalepeño in the kitchen.  i took out my mini cuisinart and started blending my ingredients.  what i had was far too thick to put on my salad, so i tried to thin it with olive oil.  while the oil made it really smooth and creamy it did not thin it much.  for whatever reason i remembered a buttermilk dressing that i grew up loving; it added a tangy punch to whatever salad i ate.  i knew i didn't have buttermilk in the fridge, so i took to the interwebs to see if they had any ideas on how to make your own buttermilk.   i spotted many recipes only calling for milk and vinegar, and some calling for lemon juice. i had the vinegar, but i only had almond milk.  i combined the two, waited a few minutes, and after giving it a whiff i realized i had just made buttermilk! i have not made buttermilk with any other milk besides cow's milk and almond milk, but i assume that unsweetened soy or rice milk would work just as well.  i used this as a dressing for my salad, but this recipe works perfectly for a dipping sauce as well.  i also can't wait to use it on my vegetarian quesadillas and other wraps or sandwiches - the options are endless. oh! for those who don't like the jalepeño heat as much as frank and i do, you can either leave it out or substitute it with a more mild pepper, like a poblano. **bradley, this one's for you, xo.

1 ripe avocado

1 chopped shallot

1/4 jalepeño pepper deseeded and chopped (or more depending on how much heat you want)

2 teaspoons fresh lemon juice

2 tablespoons olive oil

1/2 cup vegan buttermilk

salt and pepper (i used three large pinches of salt)


combine avocado, chopped shallot, chopped jalepeño, lemon juice, olive oil, salt and pepper in a food processor or blender - blend until smooth.

pour in half the buttermilk and process

depending on what you are using the dressing for add the rest of the buttermilk and process the mixture until desired consistency