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Kitchen Sink Summer Salad

  • Prep 10 min
  • Total 15 min
  • Servings 4
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Infinite in variety, this one. Last time I made this I put the feta in too early and it "melted" due to the lemon juice, I think. Turned to a puddle. Still delicious. So maybe add the feta later. MORE + LESS -

Kari Schuster
September 20, 2016

Ingredients

4
ears of corn, shucked kernels removed from cob
1
Bunch of radishes sliced thin
1
avocado sliced into cubes
2
Pints cherry or grape tomatoes (go for color here, red & yellow!)
3
green onions, sliced thin.
1
Large handful of basil sliced thin
1
cup feta cheese, crumbled
1 1/2
lemons, juiced
1/2
cup olive oil

Steps

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  • 1
    Place the vegetables and basil in a large bowl. Pour the lemon juice and olive oil over the ingredients. Stir with a spoon, gently tossing to coat the ingredients evenly.
  • 2
    Add salt and pepper to taste and feta. Serve immediately.
 

Nutrition Information

No nutrition information available for this recipe

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