Posted on October 17, 2017 at 9:00 AM by Doug Bolnick
Bring freshness and a rainbow of colors to your next meal, while delivering a host of beneficial nutrients to your family.
1 pint cherry tomatoes (quartered)
1 cup shredded carrots
1 cup frozen corn kernels
2 Hass avocados, pitted and sliced into thin wedges
1 cup thinly sliced red cabbage
1 cup crushed blue corn tortilla chips
Juice of one lime
Juice of one lemon
1/4 cup olive oil
1/2 teaspoon salt
Freshly ground black pepper, as desired
- In a large serving bowl (preferably one that is glass to show off your colorful display), layer the tomatoes, carrots, frozen corn, avocados, red cabbage and corn chips (following that order).
- Let vegetables rest for at least 15 minutes to allow flavors to merge and corn to defrost.
- In a small bowl, make salad dressing by whisking together lime juice, lemon juice, olive oil, salt and pepper.
- Serve salad with dressing on the side. Allow guests to toss as desired after serving.
Recipe makes six servings. The serving size is 1 cup and contains:
3 grams protein
27 grams carbohydrates
21 grams fat
229 milligrams sodium
7 gram fiber