Fresh Corn and Avocado Salad - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Kathy Kane, Menlo Park, CA
In the height of summer, you won't find a better side dish for ribs than this deceptively simple combination of peak-season produce. Try bringing it to a party, too.
Ingredients
- 6 ears corn
- 2 cups halved cherry tomatoes
- 1/2 cup thinly sliced red onion
- 1 large avocado, cut into 1/2-in. cubes
- 1/3 cup chopped fresh basil leaves
- 2 tablespoons Champagne vinegar
- 1 teaspoon Dijon mustard
- 1/4 cup extra-virgin olive oil
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- In a large pot of boiling water, cook corn until warmed through, 3 to 5 minutes. Rinse with cold water until cool.
- Meanwhile, combine tomatoes, onion, avocado, and basil in a large bowl. In a small bowl, combine remaining ingredients to make the vinaigrette, whisking until blended.
- Cut corn kernels off cobs and add to salad, then pour in vinaigrette and toss gently to combine.
- Note: Nutritional analysis is per serving.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Basil.
Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.
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