Fresh Corn, Cucumber and Blueberry Salad
Author Chris at Empty Nest Eats
Yield 4 big servings
Ingredients
- 2 ½ cups fresh corn, cut off the cob (about 3 ears, depending on the size)
- 1 cup blueberries, rinsed and dried
- ½ English cucumber, sliced into rounds, then halved or quartered
- ½ small red onion, finely diced about 2 tablespoons
- A handful of basil, sliced into thin shreds (chiffonade), click for video
- 2 tablespoons light olive oil or another light-tasting oil such as canola or avocado
- 1 tablespoons apple cider vinegar
- 1 ½ teaspoons honey
- Salt and pepper to taste
Instructions
- In a large bowl, gently mix together the fresh corn, onion, and basil.
- In a small bowl, whisk together the oil, vinegar, and honey.
- Pour the dressing over the corn mixture and mix well.
- Gently stir in the blueberries and fresh basil.
- Serve immediately. Salad will keep 2 days in the refrigerator.
Notes
Note:
- This analysis is for a recipe made with 1/8 teaspoon salt.
- Diabetics: If you would like to decrease the carbs in this recipe double the cucumbers and decrease the corn by 1/2.
Amount Per Serving |
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Calories 210 |
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% Daily Value |
Total Fat 9 g | 14% |
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| Saturated Fat 1 g | 5% |
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Sodium 77 mg | 3% |
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Total Carbohydrates 34 g | 11% |
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| Dietary Fiber 4 g | 16% |
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Protein 5 g | 10% |
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Recipe by Empty Nest Eats at https://emptynesteats.com/fresh-corn-cucumber-and-blueberry-salad/