Corn Tomato Salad with Avocado and Basil


This recipe comes to us from Meatless Monday Blogger Gigi Stewart, who says: “Just call it Summer in a Bowl. This quick and easy salad showcases the best of the season with fresh corn, juicy vine ripe tomatoes, buttery rich avocado and my favorite herb of the moment, basil. I cannot get enough of this refreshingly light, nutritious bowl of goodness.”

Serves 6

  • 2 c. whole kernel corn, fresh cooked or canned organic corn (if you use canned, rinse and drain well)
  • 2 medium vine ripe tomatoes, washed, dried and diced
  • 1 medium avocado, peeled, pit removed and diced
  • A generous handful of fresh basil leaves, washed, dried and rough chopped
  • A good drizzle of high quality extra virgin olive oil
  • Juice from 1/2 lime
  • Fresh ground black pepper, to taste
  • Coarse sea salt, to taste

In a large bowl, combine corn, tomatoes, avocado and basil.

Drizzle on olive oil (about 1 – 2 T.) and the lime juice; gently toss to combine.

Add salt and pepper to taste.

Serve immediately or cover and leave at room temperature up to two hours.

If not serving within two hours, refrigerate (covered) and store up to 2 days.

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Nutrition Information

Corn Tomato Salad with Avocado and Basil

Servings per Recipe: 6

Amount per Serving

Calories:  130

Calories from Fat:  75.6

Total Fat:  8.4g

Saturated Fat:  1.7g

Cholesterol:  0mg

Sodium:  12mg

Potassium:  404mg

Carbohydrates:  14.2g

Dietary Fiber:  4.2g

Protein:  2.7g

Sugars:  2.9g

Calcium:  1%

Iron:  9%

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