Kitchen Sink Summer Salad

Name: Kitchen Sink Summer Salad
Prep time: 10 min
Total time: 15 min
Yield: 4
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

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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.

by: TBSP Kari

Updated Sep 20, 2016

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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

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

570 Calories, 42g Total Fat, 11g Protein, 36g Total Carbohydrate, 12g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 570

Calories from Fat: 380

Total Fat: 42g; 65%

Saturated Fat: 10g; 52%

Trans Fat: 0g

Cholesterol: 35mg; 11%

Sodium: 360mg; 15%

Potassium: 930mg; 26%

Total Carbohydrate: 36g; 12%

Dietary Fiber: 8g; 32%

Sugars: 12g

Protein: 11g

% Daily Value*:

Vitamin A: 45%; 45%

Vitamin C: 80%; 80%

Calcium: 25%; 25%

Iron: 10%; 10%

Exchanges:

0 Starch; 1/2 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 8 Fat;