Ingredients
Scale
- 1 Romaine Lettuce, chopped
- 1/2 English Cucumber, chopped
- 1 yellow bell pepper, chopped (or can use red)
- 150g of grape or cherry tomatoes, chopped
- 2 corn on the cobs (in husk)
- 1 small red onion, diced
- 1 handful of fresh cilantro (coriander), finely chopped
- 85g of avocado flesh, diced
- 2 tablespoons of apple juice vinegar
- 1 tablespoon of extra virgin olive oil
- 1 tablespoon of maple syrup (can use honey)
- 1 tablespoon of water
- 1/2 teaspoon of dried oregano
- Salt and black pepper to season
Instructions
- Cook corn on the cob in the microwave for 5 minutes, then cool.
- Remove husk and slice off kernels from the corn cob.
- In a large mixing bowl, combine chopped romaine lettuce, cucumber, bell pepper, tomatoes, diced onion, avocado, and cilantro.
- In a small bowl, whisk together olive oil, apple juice vinegar, maple syrup, oregano, and water. Season with salt and pepper to taste.
- Pour the dressing over the salad mixture and toss gently until evenly coated.
- Serve immediately as a light meal or refreshing side dish.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 130
- Sugar: 5g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg