Avocado Corn Salad
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Running on Real Food · by Deryn Macey★ 5.0 (3)

Avocado Corn Salad

NUTRITION · PER SERVING15M COOK
CAL 24%·PRO 47%
CARBS 56G47% OF CAL
17G FIBER0G ADDED0G INTRINSIC23G OTHER17G TOTAL SUGAR
FAT 21G40% OF CAL
3G SAT19G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty plant-based salad with roasted corn, chickpeas, avocado, and tofu feta, dressed in a maple-lime almond dressing. Perfect for warm summer meals.

mainamericansaladtofudairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 3 tbsp almond butter (45 g)
  • 3 tbsp water
  • 2 tbsp fresh lime juice
  • 1 tbsp red wine vinegar
  • 2 tbsp pure maple syrup
  • 1/2 tsp sea salt
  • 1/2 tsp garlic powder
  • 1 350 g package extra-firm or firm tofu (pressed and crumbled)
  • 1/4 cup fresh lemon juice
  • 1/4 cup apple cider vinegar
  • 1 tbsp dried oregano
  • 1 tsp sea salt
  • 2 tsp nutritional yeast (optional)
  • 1 avocado (1/4 cup per serving)
  • 1 cup minced red onion (1/4 cup per serving)
  • 1 cucumber (diced (about 1/4 cucumber per serving))
  • 2 cups canned chickpeas (drained and rinsed (1/2 cup per serving))
  • 2 cups corn (1/2 cup per serving)
  • 1/4 tsp chili powder (optional for roasting corn)
  • 1/4 tsp paprika (optional for roasting corn)
  • salt and pepper (optional for roasting corn)
  • 4 heaping cups mixed field greens (spinach or arugula (1-2 handfuls per serving))
PREP
15M
SODIUM
306MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.