Fresh Corn-Feta Salad
User Reviews
5
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Prep Time
15 mins
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Total Time
15 mins
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Servings
2 People
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Calories
493 kcal
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Course
Main Course
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Cuisine
American
Fresh Corn-Feta Salad
Description
To prepare this salad, fresh baby spinach and arugula are chopped and divided into serving bowls. Kernels cut from fresh sweet white corn ears are added along with sliced cherry tomatoes, crumbled feta cheese, and creamy avocado slices. A pinch of salt enhances the overall flavor.
The dressing is made in a food processor by blending lemon juice, reduced-sodium chicken broth, tahini, honey mustard, fresh mint leaves, and sea salt until well combined. Olive oil is then streamed in to emulsify the dressing, lending a smooth, rich texture and balanced acidity.
After dividing the dressing between the salad bowls, the ingredients are mixed to distribute flavors and textures evenly. The salad offers a mixture of crisp greens, tender corn, creamy avocado, and crumbly feta with a zesty, herbaceous dressing.
This salad works well as a vibrant, fresh accompaniment to grilled dishes or as a light lunch option, showcasing seasonal produce like fresh corn and mint.
Ingredients
For the dressing:
- 1 tablespoon plus 2 teaspoons lemon juice about 1 medium lemon, fresh
- 2 tablespoons chicken broth reduced-sodium, or vegetable broth
- 1 teaspoon tahini
- 1 teaspoon honey mustard
- 1/4 cup mint leaf tightly packed (5g, fresh
- 1/8 teaspoon salt sea salt
- 3 tablespoon olive oil
For the salad:
- 2 cups spinach tightly packed, baby, blend
- 2 cups arugula tightly packed, baby, blend
- 1 cup corn about 2 husked small ears of corn, or 145g, fresh, sweet, white
- 1 cup cherry tomato sliced
- 1 1/2 ounces feta cheese
- 1 avocado sliced (about 80g, small
- salt pinch
Instructions
To make the dressing:
- Combine all the ingredients for the dressing, except the oil, in a small food processor (mine is 3 cups) and process until broken down and well mixed.
- With the food processor running, stream in the oil until well mixed.
To assemble:
- Chop the spinach/arugula mix and divide it over two bowls.
- Use a sharp knife to cut the kernels from the corn cobs and divide between the bowls, followed by the tomato, feta, and avocado.
- Divide the dressing between both bowls, followed by a pinch of salt.
- Mix and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2People
Amount Per Serving
Calories 493 kcal
% Daily Value*
| Calories | 493kcal | 25% |
| Carbohydrates | 29.7g | 10% |
| Protein | 9.4g | 19% |
| Fat | 40.3g | 62% |
| Saturated Fat | 8.1g | 41% |
| Polyunsaturated Fat | 4.4g | 26% |
| Monounsaturated Fat | 25.1g | 126% |
| Cholesterol | 19mg | 6% |
| Sodium | 492mg | 21% |
| Potassium | 685mg | 15% |
| Fiber | 9g | 36% |
| Sugar | 7g | 14% |
| Vitamin A | 64.7IU | 1% |
| Vitamin C | 51.4mg | 57% |
| Calcium | 17mg | 2% |
| Iron | 15mg | 83% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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