- 1 medium zucchini diced
- 1 ear of corn cut from the cob
- 1 tablespoon olive oil
- 1 cup cooked quinoa
- 1 cup grape or cherry tomatoes cut in half
- 1 radish sliced
- ½ avocado
- ½ cup feta
- fresh basil
Heat a skillet over medium-high heat and add 1 tablespoon olive oil.
Add diced zucchini and corn, salt and pepper to taste and saute for about 5-8 minutes or until you see some browning.
Assemble salad in a serving bowl. Add all ingredients and toss.
I did not use any dressing but drizzle with fresh lemon and a bit of olive oil if you prefer.
Calories: 421kcal | Carbohydrates: 40g | Protein: 13g | Fat: 25g | Saturated Fat: 8g | Cholesterol: 33mg | Sodium: 452mg | Potassium: 965mg | Fiber: 8g | Sugar: 9g | Vitamin A: 875IU | Vitamin C: 42.7mg | Calcium: 231mg | Iron: 3mg