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Edamame and Corn Salad

Ingredients:

Corn
¾ Cup
fresh or frozen
Edamame
1 ½ Cups
frozen, shelled
Cherry Tomatoes
12
halved
Avocado
1
pitted, peeled and cubed small
Romaine Lettuce
8 Leaves
dark outer layer (4 leaves chopped small and 4 leaves for serving)
Lime Juice
2 Tablespoons
fresh
Salt
¼ Teaspoon
Black Pepper
1/8 Teaspoon
fresh, ground
Extra Virgin Olive Oil
1 Teaspoon
Cilantro
fresh, for garnish

Preparation mode:

  1. Over high heat, in a deep saucepan, boil water and add edamame and corn. Boil for three minutes. Meanwhile, prepare a bowl of ice water. After 3 minutes, drain the water, and put the corn and edameme in the bowl of ice water. Drain again. Place it a large bowl.
  2. To the edamame and corn, add the halved cherry tomatoes, avacado and the chopped romaine lettuce.
  3. Make the dressing, in a small bowl, whisk the lime juice, salt and pepper, and add oil. Whisk well. Pour the dressing over the salad and toss well.
  4. Arrange the 4 leaves of romaine lettuce on a serving plate. Spoon the salad over the lettuce and garnish with cilantro and serve.
  5. Enjoy!

Footnotes:

Nutrition Facts:
Serving Size: 1 Serving (5.5oz), Servings: 4, Amount Per Serving: Calories 200, Calories from Fat 103, Total Fat 11g (18% DV), Saturated Fat 2g (9% DV), Trans Fat 0g, Cholesterol 0mg (0% DV), Sodium 209mg (9% DV), Total Carbohydrate 19g (6% DV), Dietary Fiber 7g (27% DV), Sugars 4g, Protein 9g, Vitamin A (85% DV), Vitamin C (35% DV), Calcium (9% DV), Iron (12% DV). Percent Daily Values (DV) are based on a 2,000 calorie diet.