Summer is leaving us but that doesn’t mean we have to say good bye to cold salads. I use this as a whole salad or I chop it slightly smaller to make it into a salsa which I will be featuring in a salmon dish coming soon! Whatever the case may be, it’s a clean and filling dish that you can simply add protein too for an extra boost. I personally like grilled shrimp with it but you can certainly add chicken or beef.
This is just a bunch of chopping and combining. No crazy step by step instructions, just grab a large bow and a small bowl for the dressing.
Cilantro lemon dressing:
- 1/3 cup oil
- 1/2 cup of lemon juice (freshly squeezed or from a bottle)
- 1/2 cup roughly chopped cilantro
- 1 tsp salt
- 1 tsp pepper
- 1 tsp of garlic powder
it’s that easy!
In your large bowl, combine:
- 2 avocados, pitted and cubed
- 1 large cucumber, diced
- 1 medium red onion diced
- 1 dry pint of cherry tomatoes halved
- 1 small can of sweet corn
- 2 scallions sliced
The beauty of this recipe is it can be left in the fridge for 3-4 days and still be super fresh. You can literally throw it on anything! Or, add some grilled chicken and salad and enjoy a very low calorie snack.