Summer Salad
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2 tablespoons fresh lemon juice
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1/2 teaspoon salt
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1/8 teaspoon dried oregano
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2 cloves garlic, finely chopped
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1/2 teaspoon chili powder
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1/4 teaspoon cumin
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1/4 teaspoon pepper
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1/4 cup extra virgin olive oil
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4 medium fresh tomatoes (about 1-3/4 pounds), diced and drained
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2 medium zucchini (about 3/4 pound), diced
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1 cup thinly sliced green onion
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1-1/2 cups corn kernels*
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1 medium avocado, diced
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Combine lemon juice, salt, oregano, garlic, chili powder, cumin and pepper in a large bowl. Whisk in olive oil.
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Add remaining ingredients to dressing. Cover, marinate at room temperature one hour or several hours in the refrigerator.
Yields 6 servings.
*Use frozen corn or fresh corn kernels that have been blanched for 3 minutes, then cooled in ice water and cut from the cob.
| Nutrition Facts Servings per recipe: 6.5............. |
| Amount Per Serving |
| Calories 158.......................... Calories from fat 90 |
| ............................................................
%
Daily Value Total Fat 10g...... ...................... 81 15% .........Saturated fat 1g 7% Cholesterol 0mg.....3 0% Sodium 196mg........ 8% Carbohydrate 18g............ 6% ............Dietary Fiber 4g........ 13 14% Protein 3g..........Vi 7% Vitamin A: 21%..... Vitamin C: 61% Folacin: 14% Calcium: 3%......... Iron: 7% Potassium: 16% |
Source: Modified from original source: California Tomato Commission at http://www.eatcatomatoes.org/Consumer
Provided by:
Barbara Brown
Food Specialist
OSU Cooperative Extension Service
Stillwater, Oklahoma 74078-6141
bbrown@okstate.edu