Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 298.0
- Total Fat: 20.7 g
- Cholesterol: 20.0 mg
- Sodium: 490.0 mg
- Total Carbs: 20.2 g
- Dietary Fiber: 3.1 g
- Protein: 5.4 g
View full nutritional breakdown of Corn, Tomato and Avocado Salad calories by ingredient
Corn, Tomato and Avocado Salad
Submitted by: POWRMOMIntroduction
adapted from:http://www.foodne
twork.com/recipes/aida-mol
lenkamp/aidas-corn-tomato-
and-avocado-salad-recipe/index.html adapted from:
http://www.foodne
twork.com/recipes/aida-mol
lenkamp/aidas-corn-tomato-
and-avocado-salad-recipe/index.html
Number of Servings: 8
Ingredients
-
For the dressing:
1 1/2 cups packed fresh cilantro
4 Tbsp good-quality extra-virgin olive oil
2 tablespoons fresh lime juice
1 teaspoon finely grated lime zest
Kosher salt and freshly ground pepper
For the salad:
4 ears corn, kernels removed (about 3 cups)
1 1/2 pounds grape tomatoes, halved (about 3 cups)
1/2 pound fresh mozzarella, diced
2 medium avocados, diced
1 red onion, diced
Directions
Makes 8 servings
Chop cilantro and whisk together the dressing ingredients, using 2 teaspoons salt, and pepper to taste;
Combine the salad ingredients in a large bowl and toss with the dressing.
Let sit at least 15 minutes before serving, or cover and refrigerate for up to 4 hours.
Number of Servings: 8
Recipe submitted by SparkPeople user POWRMOM.
Chop cilantro and whisk together the dressing ingredients, using 2 teaspoons salt, and pepper to taste;
Combine the salad ingredients in a large bowl and toss with the dressing.
Let sit at least 15 minutes before serving, or cover and refrigerate for up to 4 hours.
Number of Servings: 8
Recipe submitted by SparkPeople user POWRMOM.
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