Corn and Tomato Salad Recipe
This corn and tomato salad with avocado is packed with flavor and the perfect side dish for any protein.
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Ingredients
For the dressing:
- ¼ cup fresh basil, minced
- 3 tablespoons olive oil
- 2 teaspoons lime juice
- 1 teaspoon honey
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
For the salad:
- 14- ounce can corn, drained and rinsed
- 1- pint cherry tomatoes, halved
- 1 cup cucumber, peeled, seeded, and chopped
- 1-2 avocados, peeled and diced
- 2 shallots, minced
- 1 Boston bibb lettuce, washed, leaves separated
Instructions
Make the dressing:
- Add the basil, olive oil, lime juice, honey, salt, and black pepper to a lidded jar. Seal the lid and shake to combine.
Make the salad:
- In a large bowl, add the corn, tomatoes, cucumber, avocado, and shallot. Drizzle the dressing over the salad and toss to combine.
- Layer one lettuce leaf over another to create a 'cup'.
- Serve the corn and tomato salad in the lettuce cups.
Nutrition
Serving: 1 serving | Calories: 191kcal | Carbohydrates: 19g | Protein: 4g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Sodium: 343mg | Potassium: 551mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1434IU | Vitamin C: 25mg | Calcium: 33mg | Iron: 1mg
