Raspberry-Corn Salad

By ClaudiaJan

Ingredients

• 3 tablespoons lime juice
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper or cayenne pepper
• 3 ears corn or 2 1/2 cups frozen whole kernel corn, thawed
• 4 medium radishes, trimmed and very thinly sliced, or 1 medium fresh poblano chile pepper, seeded and cut into thin bite-size strips*
• 1/4 cup thinly sliced green onions (2)
• 1/4 cup snipped fresh cilantro (optional)
• 1 1/2 cups fresh raspberries
• 1 medium avocado, halved, seeded, peeled, and coarsely chopped

Details

Servings 6
Preparation time 25mins
Cooking time 25mins
Adapted from diabeticlivingonline.com

Preparation

Step 1

In a medium bowl whisk together lime juice, oil, salt, and black or cayenne pepper. If using ears of corn, cut kernels from cobs. Add corn, radishes or chile pepper, green onions, and, if desired, cilantro to lime mixture. Toss until well coated. Add raspberries and avocado; stir gently to combine. Serve immediately.

Servings Per Recipe: 6 PER SERVING: 116 cal., 7 g total fat (1 g sat. fat), 205 mg sodium, 15 g carb. (5 g fiber, 5 g sugars), 2 g pro.

Starch (d.e): 1; Fat (d.e): 1