Jorxy's Perfect Fall Salad
Makes 6 servings
To Get:
5 Persian cucumbers
1 red onion
2 avocados
2 red bell peppers
1 tsp finely chopped fresh mint
1/4 cup chopped sugar snap peas
3 corn on the cobs
1 tsp flaky salt
1 tsp smoked paprika
1 tsp garlic powder
1/4 cup crumbled goat cheese
3 Tbsp EVOO
1-2 lemons
To Do:
Chop cucumbers into thin disks
Slice thin slivers of red onion
Chop avocados and red peppers into small cubes
Add all ingredients to bowl
Add fresh mint leaves and sugar snap peas to bowl
Boil corn for 6-10 minutes
Rub corn with EVOO and all seasonings
Place corn on a baking sheet and bake in oven for about 10 minutes at 450 degrees
Once corn has cooled, cut directly into salad
Add goat cheese
Toss with EVOO and some fresh lemon juice
ah.mi tips:
If not serving right away, keep dressing on side
Throw on some roto chicken for added protein
Leave off the cheese to make it vegan
Nutrition Info per serving:
CALORIES 245 | FAT 17g | SAT FAT 4g | SODIUM 440Mg | CARBOHYDRATE 23g | FIBER 6g | SUGARS 9g | PROTEIN 6g
Nutrition information provided for each recipe is completed using the FDA approved method of database nutrition analysis. Variations may occur due to ingredients used and food preparation. ah.mi does not guarantee that the ingredients listed in any of our recipes are allergy free. If you have a food allergy you should determine whether you are allergic to the ingredients in each recipe and not rely on statements that a particular recipe is gluten free, dairy free, nut free, soy free, or free of any other possible allergen. Always follow safe food handling guidelines when preparing food. Daily nutrition requirements vary with each person and therefore it is the responsibility of that individual to choose foods that meet their specific nutrition needs. The nutrition information provided for recipes is for information only and should not take the place of medical advice from a trained health professional. Always consult your physician for guidance.