Corn, Tomato and Avocado Salad Recipe

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Ingredients:

Serving

1 ear of corn, shucked
1 tbsp olive oil
1 1/2 tsp sherry wine vinegar
1 pinch sugar
coarse salt
fresh ground black pepper
1 small yellow tomatoes, cut into 1/4 inch dice
1 small tomato, cut into 1/4 inch dice
2 tbsp fresh basil, chopped
1 small avocado, cut into 1/4 inch dice
2 cups bibb lettuce , torn into bite sized pieces
1 oz mizithra cheese, grated

Directions:

Shuck the corn and blanch in boiling water for 2 minutes; drain and cool in an ice bath; remove kernels and set aside.
Whisk oil, vinegar, sugar, salt and pepper together until oil is emulsified; mix the corn, tomatoes and basil; drizzle with half the dressing and toss to coat; gently fold in avocado.
Toss lettuce with the remaining dressing; plate the lettuce and top with the vegetables; sprinkle with cheese and serve immediately.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	328.8 Kcal (1377 kJ)
Calories from fat	218.75 Kcal
		% Daily Value*
Total Fat	24.31g	37%
Cholesterol	6.14mg	2%
Sodium	176.03mg	7%
Potassium	1128.96mg	24%
Total Carbs	27.76g	9%
Sugars	4.57g	18%
Dietary Fiber	10.64g	43%
Protein	6.63g	13%
Vitamin C	31.8mg	53%
Iron	2.1mg	12%
Calcium	53.1mg	5%

Amount Per 100 g
Calories	85.77 Kcal (359 kJ)
Calories from fat	57.06 Kcal
		% Daily Value*
Total Fat	6.34g	37%
Cholesterol	1.6mg	2%
Sodium	45.92mg	7%
Potassium	294.5mg	24%
Total Carbs	7.24g	9%
Sugars	1.19g	18%
Dietary Fiber	2.78g	43%
Protein	1.73g	13%
Vitamin C	8.3mg	53%
Iron	0.5mg	12%
Calcium	13.9mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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