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Corn and Tomato Salad with Basil Vinaigrette
The dream dressing and best summer salad EVER. I wanted to put pesto on my salad and figured this made a little more sense :)
Prep Time
15
minutes
mins
Total Time
15
minutes
mins
Course:
Salad
Cuisine:
American
Servings:
4
Calories:
421
kcal
Author:
Candice Walker
Ingredients
Dressing Ingredients:
1 cups packed basil
Stems removed
1
clove
garlic
Rough chopped
¼
cup
olive oil
1
tablespoon
white wine vinegar
or red wine vinegar, or champagne vinegar, or apple cider vinegar
salt and pepper to taste
Salad Ingredients:
1
head butter lettuce
1
lb.
heirloom cherry tomatoes
sliced in half (large ones quartered)
2
ears corn
grilled or charred on the stove, cut off the ears
2
avocados
sliced
4
oz.
goat cheese or feta
Instructions
The dressing:
Trim the stems off the basil.
Quarter or roughly chop the garlic (if you put it in the food processor whole they will not break down)
Put the basil, garlic, and vinegar and ¼ teaspoon pepper in the food processor.
With the food processor on, slowly add the olive oil.
Season with salt and pepper to taste.
Assembly:
Create a bed with 3-4 leaves of lettuce per bowl.
Top each with ¼ of the corn, ¼ of the tomatoes, and ½ an avocado.
Sprinkle with ¼ of the cheese.
Top with dressing and serve!
Nutrition
Calories:
421
kcal
|
Carbohydrates:
22
g
|
Protein:
10
g
|
Fat:
35
g
|
Saturated Fat:
8
g
|
Cholesterol:
13
mg
|
Sodium:
133
mg
|
Potassium:
953
mg
|
Fiber:
8
g
|
Sugar:
6
g
|
Vitamin A:
2430
IU
|
Vitamin C:
40.7
mg
|
Calcium:
78
mg
|
Iron:
2.7
mg