Recipe makes 2 servings.

Macros Per Serving: Protein: 9g  |   Fat: 16g  |  Carbs: 41g  |  Fiber: 14g  |  Calories: 303

** For an extra 14g protein, add 1 cup chickpeas to this salad.

INGREDIENTS:

• 4 large vine or Heirloom tomatoes, cut into small wedges
• 1 ripe avocado, diced
• 2 raw cobs of corn
• Handful scallions, sliced
• Juice of 1 lime
• Sea salt, to taste
• Cracked black pepper, to taste
• Dash garlic powder
• 1 TB extra virgin olive oil or less

DIRECTIONS:

1. Add tomatoes, avocado, and scallions to a large bowl.
2. Cut kernels off the cobs of corn and add to salad. 
3. Add all dressing ingredients right into the bowl and mix well.  

 

Serve as a side dish to chicken or fish, on top of a salad, in lettuce wraps, or as a baked potato topper.