End of Summer Salad

15 30 764
Ingredients Minutes Calories
Prep Cook Servings
15 min 15 min 2
End of Summer Salad
Health Highlights
As the summer is slowly turning into fall, there are so many delicious vegetables harvested in abundance. Pair it with beans, nuts/seeds, fresh fish or chicken.

Ingredients


2 medium ear Sweet yellow corn (organic)
1 medium pepper(s) Red bell pepper (diced)
1 cucumber(s) Cucumber (sliced in thin circles or half moons)
1 head Lettuce, romaine (rinsed off & dried well)
1 avocado(s) Avocado (sliced)
1 tbsp hulled Hemp seeds, shelled (or any nuts/seeds you prefer)
1 medium Zucchini (roasted or grilled; sliced; optional)
1 medium Peach (fresh; sliced; or nectarine; optional)
1 cup Cherry Tomatoes (diced; or heirloom tomatoes; optional)
1 sprig Cilantro (coriander) (chopped or Basil, or Parsley, or Mint; optional)
3 tbsp Balsamic vinegar (for dressing)
1/4 cup Extra virgin olive oil (for dressing)
1 clove(s) Garlic (minced; for dressing)
2 tsp Dijon mustard (for dressing)
1 pinch Sea salt, fine (to taste; for dressing)

Instructions


  1. Rinse off the lettuce, dry well and chop roughly into smaller pieces.

  2. Steam the corn for a few minutes until crisp.  Then cut the kernels off the cob.

  3. Chop the pepper and cucumber.

  4. Prepare any other veggies or herbs that you’d like to add to the salad.

  5. Mix the veggies all together, except for the avocado.

  6. Mix dressing ingredients together and toss with the salad when ready to serve.

  7. Slice the avocado and add on top of the salad before serving.  You can also top with hemp seeds, fresh herbs, and sliced fresh peaches.

 

Notes:

Try grilling the red peppers and corn before chopping and adding to the salad.

Vegetables

provide key vitamins and minerals important for health and maintenance of the body!

 


Nutrition Facts

Per Portion

Calories 764
Calories from fat 474
Calories from saturated fat 66
Total Fat 53 g
Saturated Fat 7.3 g
Trans Fat 0.0 g
Polyunsaturated Fat 6.0 g
Monounsaturated Fat 30 g
Cholesterol 0
Sodium 559 mg
Potassium 2460 mg
Total Carbohydrate 66 g
Dietary Fiber 22.2 g
Sugars 33 g
Protein 17.3 g

Dietary servings

Per Portion


Fruit 0.5
Meat Alternative 0.2
Vegetables 13.1

Energy sources


Pygal29%449.054344430854140.8561174718233862%328.928319474535266.356470963079749%355.3589145029357110.7807658220144729%62%9%CarbohydratesFatProtein
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