Corn, Avocado, and Edamame Salad
Day 7 Lunch: Corn, Avocado, and Edamame Salad
This is a simple one-bowl recipe — easy cleanup.
Corn, Avocado, and Edamame Salad
Ingredients
- 1/2 cup corn kernels, cooked from fresh or frozen and thawed
1/2 cup cooked out-of-the-shell edamame
1 tablespoon chopped red onion
1/2 cup chopped tomato
1/2 avocado, cut into cubes
2 teaspoons olive oil
2 teaspoons red wine vinegar
1/8 teaspoon salt
1/8 teaspoon garlic powder
Black pepper to taste
Directions
- Combine all ingredients in a bowl and toss to coat.
NUTRIENT TOTALS
Calories: 426.4
Protein: 14.8 g
Carbohydrate: 47.1 g
Dietary Fiber: 13.3 g
Total Sugars: 9.607 g
Total Fat: 24.1 g
Saturated Fat: 3.334 g
Sodium: 21.9 mg
Information
- Category
- Main Dishes
- Cuisine
- North American
- Yield
- 1
