Roasted Corn Tomato Summer Salad with Lemon-Basil Yogurt Dressing
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A bright summer salad of roasted corn, cherry tomatoes, chickpeas, and avocado tossed with greens and a tangy lemon-basil yogurt dressing. Fresh and filling, perfect for warm-weather meals.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 pint cherry tomatoes (halved)
- 8 ounces sweet corn (fresh or frozen and defrosted)
- 1/2 red onion (finely chopped)
- 1 15 ounce can garbanzo beans, drained and rinsed
- 1 tablespoon high heat oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon garlic powder
- 14 ounces chopped romaine
- 16 ounces baby spinach
- 1-2 avocados (diced)
- 8 ounces plain dairy-free yogurt
- 3 tablespoon lemon juice (about two lemons)
- 1/4 cup fresh basil
At a glance
PER SERVING
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 572mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1745mg
- Calcium
- 263mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 572MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.