This lively salad of corn, scallions, jalapeño and avocado tossed with a tangy buttermilk-feta dressing is like summer on a plate. The sweetness of peak-summer corn and the richness of creamy avocado balance out the tartness of the dressing. To choose the perfect corn, make sure that the corn husk is bright green and slightly dewy to the touch, and that the silks peeking out at the top are yellow, not browned. Finally, the corn should be heavy for its size: the heavier the corn, the plumper the kernels.
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Serving Size: 1 to 6 serving (163g | ||
Recipe Makes: 4 to 6 servi | ||
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Calories: 271 | ||
Calories from Fat: 212 (78%) | ||
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Amt Per Serving | % DV | |
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Total Fat 23.5g | 31 % | |
Saturated Fat 6.8g | 34 % | |
Monounsaturated Fat 13.1g | ||
Polyunsanturated Fat 2.3g | ||
Cholesterol 26mg | 8 % | |
Sodium 386.4mg | 13 % | |
Potassium 576.1mg | 15 % | |
Total Carbohydrate 11.7g | 3 % | |
Dietary Fiber 7.1g | 28 % | |
Sugars, other 4.6g | ||
Protein 7g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 271
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