Ingredients
- Romaine Lettuce
- English Cucumber
- Bell Pepper (yellow or red)
- Grape or Cherry Tomatoes
- Corn on the Cob
- Red Onion
- Avocado
- Fresh Cilantro
- Sherry Vinegar
- Extra Virgin Olive Oil
- Maple Syrup (or Honey)
- Dried Oregano
- Salt and Black Pepper
Instructions
- Cook corn in husks in the microwave for 5 minutes. Allow to cool.
- Once cooled, remove husks and slice corn off the cob.
- In a large mixing bowl, combine sliced corn, chopped lettuce, cucumber, bell pepper, tomatoes, diced onion, avocado, and cilantro.
- In a small bowl, whisk together olive oil, sherry vinegar, maple syrup (or honey), oregano, and water. Season with salt and black pepper.
- Pour the dressing over the salad mixture and toss gently to coat.
- Serve immediately or chill briefly before enjoying.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 120
- Sugar: 4g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg