A bright and colorful salad for any day of the week. If fresh corn isn't available, use 1 cup of frozen corn, thawed of course.
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Chopped Salad
- Prep Time: 15 mins
- Cook Time: 5 mins
- Total Time: 20 minutes
- Yield: 4
Ingredients
- ¼ lb. green beans, cut into 1-inch pieces
- 5 radishes, finely diced
- ¼ English cucumber, finely diced
- 12 red and yellow cherry tomatoes, quartered
- Kernels from 2 ears raw sweet corn
- 1 avocado, diced
- 1 cup baby arugula
- 1 shallot, minced
- 1 teaspoon minced fresh basil
- 1 teaspoon minced fresh oregano
- 1 teaspoon freshly squeezed lemon juice
Fresh vinaigrette:
- 1 tablespoon white wine vinegar
- ½ teaspoon agave nectar
- 3 tablespoons extra-virgin olive oil
- Sea salt and freshly ground black pepper
Instructions
- To make the dressing, place the vinegar and agave nectar in a small bowl, then, whisking constantly, slowly pour in the oil in a thin stream. Season with salt and pepper to taste.
- Blanch the green beans in boiling water for 30 seconds, then chill in an ice bath. In the same boiling water, blanch the radishes for 20 seconds, then chill in an ice bath sweetened with a touch of agave nectar.
- Place all of the ingredients except for the vinaigrette and lemon juice in a large bowl. Drizzle with the vinaigrette and toss to coat. Sprinkle the lemon juice on top just before serving.
Nutrition
- Serving Size: 4
- Calories: 228
- Sugar: 12
- Sodium: 25
- Fat: 15
- Carbohydrates: 21
- Fiber: 8
- Protein: 5
- Cholesterol: 0
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