Corn and Tomato Salad with Lemon Dressing
Combine 2 cups of corn (fresh or frozen), zucchini (chop or dice), 2 cups chopped tomatoes and mint (fresh 2 tablespoons chopped). Combine 2 tbsp of extra virgin olive oil, 2 tbsp lemon juice, 1 tbsp honey, 1/2 tsp salt and pepper (coarsely ground to taste), whisk. Pour over salad and mix gently. Serve with arugula or lettuce. Also great as a salsa or as a bed for grilled chicken or fish.
CALORIES: 178.7 |
FAT: 8.3g |
PROTEIN: 3.9g |
CARBS: 27.7g |