End of Summer Salad
by Stacey Amagrande
Serves 4 as a lunch salad.
2 medium very ripe tomatoes, ¼ inch dice
1 ripe avocado, ¼ inch dice
corn removed from one cob, raw or grilled
½ small red onion, finely diced
1 zucchini, diced ¼ inch dice
20 fresh basil leaves, finely chopped
one head of Romaine lettuce, leaves separated, or chopped
juice of 1 lime
juice of one lemon
1 tsp Grandpa Jacks Garlic Butter spice, or salt and pepper
½ cup cooked couscous or cooked brown rice
1
Combine all ingredients, with the exception of the romaine lettuce, into a bowl and mix until combined.
2
You can serve the mixture into prepared lettuce leaves, or mix together the mixture with chopped lettuce leaves and squeeze the rest f the lime juice over the top!
Ingredients
2 medium very ripe tomatoes, ¼ inch dice
1 ripe avocado, ¼ inch dice
corn removed from one cob, raw or grilled
½ small red onion, finely diced
1 zucchini, diced ¼ inch dice
20 fresh basil leaves, finely chopped
one head of Romaine lettuce, leaves separated, or chopped
juice of 1 lime
juice of one lemon
1 tsp Grandpa Jacks Garlic Butter spice, or salt and pepper
½ cup cooked couscous or cooked brown rice
Directions
1
Combine all ingredients, with the exception of the romaine lettuce, into a bowl and mix until combined.
2
You can serve the mixture into prepared lettuce leaves, or mix together the mixture with chopped lettuce leaves and squeeze the rest f the lime juice over the top!