Zucchini & Fresh Corn Salad
CALORIES: 330
PREP: 5 minutes
COOK:
Ingredients
| 1/2 cup | fresh basil leaves |
|---|---|
| 3 tbsp | olive oil |
| 1 | lemon, zest and juice |
| 5 cups | baby spinach |
| 1 | summer squash, sliced |
| 1 | medium zucchini, sliced |
| 1 | corn on the cob |
| 1/2 cup | crumbled feta cheese |
Salt and pepper to taste |
Directions
Add the basil, olive oil, lemon zest, and lemon juice into a blender. Blend until the mixture is smooth and season with salt and pepper to taste.
Cut the kernels off of the corn cob and set them aside. Arrange the spinach in a serving dish. Top it with the summer squash, zucchini, corn kernels, feta cheese, and the dressing.
Serve immediately.
Nutritional Info
| Per serving | |
|---|---|
| Calories (kcal) | 330 |
| Total Fat (g) | 22 |
| Saturated fat (g) | 8 |
| Cholesterol (mg) | 35 |
| Sodium (mg) | 470 |
| Total Carbohydrate (g) | 22 |
| Dietary Fiber (g) | 6 |
| Total Sugars (g) | 9 |
| Protein (g) | 12 |
| Calcium (mg) | 375 |
| Iron (mg) | 6 |
| Potassium (mg) | 694 |
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