Summer Corn Salad with Basil Vinaigrette
Looking for a fresh, colorful salad that’s perfect for the season? Summer corn salad with basil vinaigrette is full of wonderful flavors and can be ready in 15 minutes!
Ingredients
- ½ cup avocado oil , (or extra-virgin olive oil)
- 2 tablespoons white wine vinegar
- ¼ cup fresh basil, (chopped)
- 4 large ears corn, (cooked)
- 1 large tomato, (seeded and chopped)
- 3 large spring onions, (white part only — thinly sliced)
- 1 cup cucumber, (chopped)
- 2 radishes, (thinly sliced into half moons)
- kosher salt
- freshly ground black pepper
Instructions
- In a large bowl, whisk together the avocado oil and vinegar. Stir in the basil.½ cup avocado oil, 2 tablespoons white wine vinegar, ¼ cup fresh basil
- Stand each ear of cooked corn on a cutting board and remove the cooked kernels. Add the corn to the bowl with the oil mixture.4 large ears corn
- Add the tomatoes, onion, cucumber, and radishes to the bowl. Toss well and season with salt and pepper.1 large tomato, 3 large spring onions, 1 cup cucumber, 2 radishes, kosher salt, freshly ground black pepper
Notes
This recipe is for 6 servings of summer salad.
This dish is best served immediately.
If you have leftovers, they can be stored in the refrigerator in an airtight container for 1 day.
Nutrition Info Per Serving
Nutrition Facts
Summer Corn Salad with Basil Vinaigrette
Serving Size
1 cup
Amount per Serving
Calories
228
% Daily Value*
Fat
18.5
g
28
%
Saturated Fat
1
g
5
%
Trans Fat
0
g
Polyunsaturated Fat
1.6
g
Monounsaturated Fat
13.8
g
Cholesterol
0
mg
0
%
Sodium
191.5
mg
8
%
Potassium
8.9
mg
0
%
Carbohydrates
14.7
g
5
%
Fiber
1.2
g
5
%
Sugar
3.3
g
4
%
Protein
2.4
g
5
%
Vitamin A
500
IU
10
%
Vitamin C
14
mg
17
%
Calcium
10
mg
1
%
Iron
0.4
mg
2
%
Net carbs
13.5
g
* Percent Daily Values are based on a 2000 calorie diet.