Zucchini and Corn Salad

For a Serving Size of Two:

Ingredients:

• 200 grams diced zucchini
• 150 grams corn kernels
• 50 grams diced red bell pepper
• 50 grams halved cherry tomatoes
• 30 grams chopped red onion
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• Fresh parsley or coriander for garnish

Procedure:

1. In a large mixing bowl, combine the diced zucchini, corn kernels, red bell pepper, cherry tomatoes, and red onion.
2. In a small bowl, whisk together the olive oil, lemon juice, garlic powder, salt, and pepper until well combined.
3. Pour the dressing over the vegetable mixture and gently toss to coat all the ingredients evenly.
4. For best flavor, let the salad sit in the refrigerator for about 15-30 minutes before serving to allow the flavors to meld.
5. Garnish with fresh parsley or coriander before serving for a pop of color and freshness.

Nutritional Benefits:

Nutritional Information:

• Calories: 244 kcal
• Protein: 13.6 g
• Carbohydrates: 36.7 g
• Fat: 4.5 g