Avocado and Corn Confetti Cups
Per Serving:
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Calories:
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214
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Total Fat:
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16g
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Cholesterol:
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Protein:
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6g
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Carbohydrates:
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13g
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Sodium:
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616mg
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Serves
Yield 4 portions
Ingredients
- 1 ear fresh supersweet corn, husk and silk removed
- 1 cup chopped tomatoes
- 1/4 cup finely chopped onion
- 1 tablespoon olive oil
- 1 tablespoon red wine vinegar
- 1/2 teaspoon dried oregano, crushed
- 1/2 teaspoon finely chopped garlic
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 fully ripened Mexican avocado, halved, pitted, peeled and chopped
- 3/4 cup crumbled feta cheese (about 4 ounces)
- Large iceberg or leaf lettuce leaves
Preparation
- Cut kernels from ear of corn by holding the ear upright in a shallow dish to prevent the kernels from scattering.
- In a medium bowl, combine corn kernels, tomatoes, onion, olive oil, vinegar, oregano, garlic, salt and pepper. Gently stir in avocado and feta.
- Cover and refrigerate until ready to serve.
- To serve: On 4 salad plates arrange lettuce to form cups; spoon salad into in each cup. Garnish with avocado slices, if desired.
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