This Simple Cooking with Heart salad recipe is bursting with flavor, freshness, some favorite vegetables, and almost all the colors of the rainbow!
Chopped Colorful Veggie Salad
Calories156 Per Serving
Protein5g Per Serving
Fiber5g Per Serving
Cost Per Serving$0.99
|Total Fat||8.4 g|
|Saturated Fat||1.1 g|
|Trans Fat||0.0 g|
|Polyunsaturated Fat||1.1 g|
|Monounsaturated Fat||5.0 g|
|Total Carbohydrate||19 g|
|Dietary Fiber||5 g|
1 1/2 fat, 1 vegetable, 1 starch
2 cups packed kale or spinach (chopped)
1 1/2 cups frozen corn (thawed)
1 cup chopped tomatoes (about 2 medium tomatoes)
1 cup peeled, chopped cucumber (about 1 medium)
1/2 cup shelled, frozen edamame (thawed)
1/2 cup chopped red onion (about 1/2 medium red onion)
1 avocado (diced)
2 tablespoon lime juice
1 tablespoon olive oil
pepper (to taste)
In a large bowl, combine the kale, corn, tomatoes, cucumber, edamame, red onion, and avocado.
In a small bowl, whisk together the lime juice and oil. Toss with the kale mixture and season to taste.
Cooking Tip: Once the cucumber is peeled and cut in half, let the kids help seed it by using a spoon and scraping down the middle.
Tip: Look for prepackaged chopped kale in the grocery.