Fresh Corn, Cherry Tomato & Avocado Salad
Prep: 25 minutes
Cook: 3 minutes • Serves: 6
6medium ears of corn, silks and husks removed
1/4cup extra virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1/4teaspoon ground red pepper
1/4teaspoon salt
1/4teaspoon freshly ground black pepper
2 cups halved cherry tomatoes
1/2cup finely chopped red onion
2 tablespoons chopped fresh chives
1 large avocado, cut into 1/2-inch pieces
1/3cup small whole basil leaves
1/4cup extra virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1/4teaspoon ground red pepper
1/4teaspoon salt
1/4teaspoon freshly ground black pepper
2 cups halved cherry tomatoes
1/2cup finely chopped red onion
2 tablespoons chopped fresh chives
1 large avocado, cut into 1/2-inch pieces
1/3cup small whole basil leaves
1.Heat large covered saucepot of salted water to boiling over high heat. Add corn and cook 3 minutes or until corn is crisp-tender. Rinse corn with cold water; drain and cut kernels from cobs.
2.In large bowl, whisk together oil, lemon juice, mustard, red pepper, salt and black pepper; stir in tomatoes, onion, chives and corn. Fold in avocado and basil. Makes about 6 cups.
Approximate nutritional values per serving:
251 Calories, 15g Fat (2g Saturated), 0mg Cholesterol,
121mg Sodium, 29g Carbohydrates, 6g Fiber, 5g Protein
Dietitian’s tip:
> Add reduced sodium black beans or chickpeas for a boost of fiber.