• Lisa Corrigan

Easy Summer Veggie Salad

I’s quick, it’s fresh, and pairs perfectly with so many things! Throw this together after a pool day and you’re set!




Ingredients


Salad:

1 English cucumber, sliced

1 avocado, cubed

1 can corn (or 1 cup fresh/frozen)

1 cup cherry/grape tomatoes, halved

1/4 cup red onion, chopped

1 bunch radishes, sliced

Dressing:

1 lemon or lime

2 TBS olive oil

Salt and pepper to taste

Optional: garlic powder to taste

Directions

  1. In a large salad bowl, toss together all salad ingredients.

  2. Squeeze the juice of the lemon/lime over your salad.

  3. Add olive oil, salt and pepper.

  4. Mix it all up and serve cold.

This salad can be served as a side dish, or you can toss in chicken or meat and serve it as an entree.

If you’re prepping the salad ahead of time, do not add the avocado until right before serving.


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