Food Security and Sustainability
1 pint red grape or cherry tomatoes, quartered
1 cup shredded carrots
1 cup canned corn kernels
2 Hass avocados, peeled, pitted and sliced into thin wedges
1 cup thinly sliced red cabbage
1 cup crushed blue corn chips
Juice of 1 lime
Juice of 1 lemon
¼ cup olive oil
½ teaspoon salt
Freshly ground pepper to taste
Before you begin: Wash your hands.
- In a clear glass serving bowl, layer the tomatoes, carrots, corn, avocado wedges, red cabbage and blue corn chips in order.
- Make salad dressing by whisking together lime juice, lemon juice, olive oil, salt and pepper.
- Toss salad with dressing, or serve dressing on the side.
Serving size: 1 cup of salad with dressing
Calories: 285; Total fat: 21g; Saturated fat: 3g; Cholesterol: 0mg; Sodium: 229mg; Carbohydrates: 27g; Fiber: 7g; Sugars: 11g; Protein: 3g; Potassium: N/A; Phosphorus: N/A
Romina Barritta de Defranchi, DTR, is a dietitian based in Buenos Aires, Argentina.
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