6 servings / 20 min
Prep 10 min / Cook 10 min
Ingredients
Vinaigrette
- 1/2 tsp (2 mL) ground cumin
- 1/2 tsp (2 mL) ground coriander
- 1 1/2 tbsp (22 mL) canola oil
- 2 tbsp (25 mL) lime juice
- 1 tsp (5 mL) lime zest
- 1 garlic clove, minced
Salad
- 2 ears corn on the cob, shucked and grilled*
- 2 cups (500 mL) cherry tomatoes cut in half
- 1/8 red onion, thinly sliced
- 1/3 cup (75 mL) Kalamata olives whole and pitted
- 1 head leaf lettuce, shredded
- 3 hard-boiled eggs, quartered
Directions
- In a small bowl, whisk together cumin, coriander, canola oil, lime juice, zest and garlic. Set aside.
- In large bowl, gently combine corn, tomatoes, onion, olives and vinaigrette.
- Divide lettuce among four plates, top with salad and garnish with egg.
* You can replace the fresh shucked and grilled corn with 1 cup (250 mL) frozen or low sodium canned corn.
Nutritional info per serving (1 of 6)
- Calories 110
- Protein 5 g
- Total fat 7 g
Saturated fat 1 g
Cholesterol 95 mg - Carbohydrates 8 g
Fibre 2 g
Sugars 3 g
Added sugars 0 g - Sodium 95 mg
- Potassium 210 mg