Whisk together dressing ingredients. If using frozen corn, thaw by running under cool water and drain. Dice avocado and toss with lemon juice. Add to corn along with olives, onion, and basil. Toss with dressing and refrigerate for at least 30 minutes before serving to allow flavors to blend.
Salad can be prepared a day ahead if the avocado is added just before serving.
For a beautiful presentation, line a serving bowl with large red cabbage leaves (extending over the edges) before filling with the corn salad. Very colorful!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (218g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 97 (56%)|
|Amt Per Serving||% DV|
|Total Fat 10.8g||14 %|
|Saturated Fat 1.5g||8 %|
|Monounsaturated Fat 7.1g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 0mg||0 %|
|Sodium 168.3mg||6 %|
|Potassium 512.4mg||13 %|
|Total Carbohydrate 20.5g||6 %|
|Dietary Fiber 6.3g||25 %|
|Sugars, other 14.3g|
|Protein 3.7g||5 %|
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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: 174
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