Asparagus and Corn Salad
Bring a large saucepan of salted water to boil. While water is coming to a boil, prepare an ice bath by placing water and ice in a large bowl.
Place the corn on the cob in the boiling water for approximately 1 minute then remove to a plate and set aside.
Next place asparagus in boiling water and cook for approximately 2-3 minutes until crisp tender. Immediately remove from the stove and drain in colander. Submerse colander with asparagus in ice bath so that asparagus is covered. Wait a minute, then remove and let drain.
Cut the corn from the cob, by placing the flat end of the cob on a large plate or bowl, steady the top with your hand or a corn holder, then using your knife, carefully cut down the length of the cob on all sides to remove the corn.
In a large bowl, mix the asparagus, corn, tomatoes, cilantro, juice of 1 lime (more or less to taste), and season with sea salt and pepper.
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Serving Size: 1 Serving (117g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 57 | ||
Calories from Fat: 6 (11%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.7g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 9.9mg | 0 % | |
Potassium 280.1mg | 7 % | |
Total Carbohydrate 12.4g | 4 % | |
Dietary Fiber 2.7g | 11 % | |
Sugars, other 9.7g | ||
Protein 2.9g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 57
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