Summer Corn Salad
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The Real Food Dietitians · by Jess Beacom★ 5.0

Summer Corn Salad

NUTRITION · PER SERVING45M COOK
CAL 9%·PRO 6%
CARBS 15G35% OF CAL
5G FIBER0G ADDED4G INTRINSIC6G OTHER4G TOTAL SUGAR
FAT 13G68% OF CAL
2G SAT11G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A bright, fresh summer salad with roasted corn, creamy avocado, crisp vegetables, and a zesty chili-lime dressing. Vegetarian and vegan, this side works for warm-weather meals and potlucks.

sidesaladdairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 1 ½ cups corn kernels, from 2-3 medium ears; 6 ½ – 7 ½ inches long x 2” diameter (~285 grams)
  • 1 tablespoons avocado oil or olive oil
  • 1 cup diced cucumber with peel still on (~155 grams)
  • 1 pint grape or cherry tomatoes, halved (~270 grams)
  • ½ cup chopped fresh cilantro
  • 1 medium avocado, diced
  • ½ cup finely diced red onion (~57 grams)
  • 1 small jalapeño, finely minced (seeds and membranes removed for less heat)
  • 2 tablespoons avocado oil or olive oil
  • ½ teaspoon fresh lime zest
  • 2 tablespoons fresh lime juice (½ large lime)
  • 1 small garlic clove, grated or finely minced
  • ¾ teaspoon chili powder
  • ½ teaspoon salt
  • ⅛ teaspoon black pepper
PREP
20M
SODIUM
210MG
ESTIMATE
COMPLETE

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