Baby Corn Salad

This Baby Corn Salad is a light and refreshing dish, perfect for a healthy snack or a side dish. The baby corn provides a mildly sweet crunch, while the cucumbers and bell peppers add a burst of freshness. The shredded lettuce gives a subtle crisp texture, and the coriander adds a hint of freshness. The cumin-lemon dressing ties the flavors together, giving a zesty, earthy taste that complements the natural sweetness of the vegetables.

For a Serving Size of Two:

Ingredients:

• 150 grams baby corn (steamed and sliced)
• 80 grams diced cucumber
• 50 grams diced red bell pepper
• 40 grams shredded lettuce
• 30 grams chopped coriander leaves
• 1 tablespoon olive oil
• 1 teaspoon lemon juice
• 1/2 teaspoon black pepper
• 1/2 teaspoon roasted cumin powder
• 1/4 teaspoon salt

Procedure:

• Steam the baby corn until tender, then slice them diagonally. Dice the cucumber and red bell pepper, and shred the lettuce.
• In a small bowl, mix olive oil, lemon juice, black pepper, roasted cumin powder, salt. Whisk until well combined.
• In a large bowl, combine the sliced baby corn, diced cucumber, red bell pepper, shredded lettuce, and chopped coriander.
• Pour the dressing over the salad and toss gently to coat all the ingredients evenly.
• Divide the salad into two portions and serve immediately, or refrigerate for a chilled version.

Nutritional Benefits:

• Calories: 488 kcal
• Protein: 30.7 g
• Carbohydrates: 3.3 g
• Fat: 39.3 g