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:
- Add tomatoes, avocado, and scallions to a large bowl.
- Cut kernels off the cobs of corn and add to salad.
- 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.