Photo: Anna Pelzer
Summer Salad
9 ingredients
10 min + 20 min
6
openrecipes
A delicious way to use the zucchini, tomatoes and corn from your garden!
Estimated Nutrition (whole recipe, rough)
343
Calories
7g
Protein
15g
Fat
53g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Cherry | 1 cup (138g) | 87 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 ears Corn
- ½ teaspoons Salt
- ⅛ teaspoons Black Pepper
- 3 whole Cucumbers, Quartered Lenghwise Then Cut Into 1/2-inch Chunks
- 3 cups Cherry Tomatoes
- 1 cup Fresh Basil, Chopped
- ¼ cups Lemon Juice
- 2 Tablespoons Red Wine Vinegar
- 1 Tablespoon Extra Virgin Olive Oil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes