Summer Corn Salad
Ingredients
The salad
-
6
ears
corn
-
1
large
shallot, minced
-
¾
cup
toasted pepitas
-
¾
cup
toasted sunflower seeds
-
1
teaspoon
Mexican oregano
The dressing
-
⅓
cup
fresh lemon juice
-
scant ½
teaspoon
fine grain sea salt
-
2
tablespoons
brown sugar
-
3
tablespoons
sunflower oil
Instructions
- Shuck the corn and cut the kernels from the cobs, placing them in a bowl with the minced shallot.
- In a separate bowl, combine the lemon juice, salt, and sugar. Gradually whisk in the oil until the dressing is well mixed.
- Just before serving, add the seeds to the corn and shallot mixture along with two-thirds of the dressing. Toss to coat well.
- Sprinkle the crushed oregano over the salad and toss again before serving.
Nutrition Facts (estimated)
Servings
6
Calories
344
Total fat
24g
Total carbohydrates
28g
Total protein
11g
Sodium
20mg
Cholesterol
0mg
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