Wednesday, August 4, 2010
Corn, Avocado & Tomato Salad $6.71
2 Tbsp olive oil .60
1 tbsp fresh lime juice .20
1/4 cup fresh chopped cilantro.20
1/4 tsp salt .02
1/4 tsp pepper .02
2 1/2 cups fresh corn kernels, (freshly removed from the corn cobs that went uneaten a few meals ago :-).) $1.80
2 avocados cut into 1/2 inch pieces $1.58
1 pint cherry tomatoes, quartered $1.99
1/2 cup finely diced red onion .30
in a large bowl, whisk together oil, lim, cilantro, salt & pepper. Add the other ingredients and toss to mix.
Serve immediately or refrigerate until later.
1/4 recipe = 318 calories, 33 grams carbs, 21 grams fat, 7 grams protein
Barbara and I served it over chicken, and it made a wonderful, power packed meal. Those mono-unsaturated fat particles combined with the healthy protein of chicken and the "clean" foods from the veggies make this A-Maz-ing!