Tomato, Corn, and Red Cabbage Salad
Serves 4|
Hands-On Time:
|
Total Time:
Ingredients
- 3 tablespoons fresh lime juice
- 2 tablespoons olive oil
- kosher salt and black pepper
- 1/2 pound cherry tomatoes, halved
- 2 cups corn kernels (from 2 ears)
- 1 avocado, cut up
- 1/4 head red cabbage (about 1/2 pound), thinly sliced
- 4 scallions, sliced
Directions
- In a large bowl, whisk together the lime juice, oil, ½ teaspoon salt, and ¼ teaspoon pepper. Add the tomatoes, corn, avocado, cabbage, and scallions and toss to combine.
Nutritional Information
- Per Serving
- Calories 228
- Fat 15g
- Sat Fat 2g
- Cholesterol 0mg
- Sodium 274mg
- Protein 5g
- Carbohydrate 26g
- Sugar 6g
- Fiber 7g
- Iron 1mg
- Calcium 49mg
What does this mean? See
Nutrition 101
.
Quick Tip
To ripen an avocado, store it on a countertop at room temperature. Extend the life of a ripe one by keeping it in the refrigerator,
unbagged.
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