Grilled Corn and Tomato Salad
INGRÉDIENTS
- Vinaigrette
- 1/2 tsp ground cumin 2 mL
- 1/2 tsp ground coriander 2 mL
- 1 1/2 Tbsp canola oil 20 mL
- 2 Tbsp lime juice 30 mL
- 1 tsp lime zest 5 mL
- 1 garlic clove, minced
- Salad
- 2 ears corn on the cob, shucked and grilled*
- 2 cups cherry tomatoes cut in half 500 mL
- 2 Tbsp thinly sliced red onion 30 mL
- 1/3 cup Kalamata olives whole and pitted 75 mL
- 4 cups leaf lettuce, shredded 1 L
- 4 hard-boiled eggs, quartered
PRÉPARATION
- 1. In a small bowl, whisk together cumin, coriander, canola oil, lime juice, zest and garlic. Set aside.
- 2. In large bowl, gently combine corn, tomatoes, onion, olives and vinaigrette.
- 3. Divide lettuce among four plates, top with salad and garnish with egg.
- *Cook's Note: You can replace the fresh shucked and grilled corn with 1 cup (250 mL) frozen corn.
- Preparation time: 15 minutes
- Cook time: 0 minutes
- Total time: 15 minutes
RENDEMENT
4 servings
PORTION
1 cup (250 mL)
VALEUR NUTRITIVE
Per Serving
| Calories | 200 |
| Lipides | 12 g |
| Gras saturés | 2 g |
| Cholestérol | 185 mg |
| Glucides | 13 g |
| Fibres | 2 g |
| Sucres | 6 g |
| Protéines | 9 g |
| Sodium | 150 mg |
| Potassium | 391 mg |
