If you’re looking for a light meal, this salad is quick, easy and flavorful. This recipe yields 7 bowls and is perfect for the whole family.
Strawberry Corn Cucumber Salad
Yield: 7 Bowls
Calories: 215kcal
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Print Recipe Add to CollectionIngredients
- 2 medium cucumbers
- 1 medium zucchini
- 5 asparagus spears
- 1 medium carrot
- 2 green onions
- 1 corn cobb kernels removed (see image)
- 2 cups strawberries quartered
- 8 Tbsp extra virgin olive oil
- 7 oz goat cheese crumbled
- ½ tsp pepper
- 5 Tbsp balsamic vinegar
Instructions
- Using a vegetable peeler, thinly slice cucumbers, zucchini, asparagus and carrot.
- Slice green onions into thin strips.
- Place all vegetables in a bowl with ice water for added crispness. Let sit for 10 minutes and then strain the water.
- Evenly divide vegetables onto four small plates. Add corn kernels and strawberries.
- Drizzle with olive oil, goat cheese and pepper.
- Top each plate with balsamic vinegar to taste.
Nutrition
Serving: 1 Cup | Calories: 215kcal | Carbohydrates: 16g | Protein: 9g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 23mg | Sodium: 137mg | Fiber: 3g | Sugar: 8g | Vitamin C: 39mg
