Peach and Zucchini Salad
Servings: 4
Calories: 162kcal
Ingredients
- 3 Tablespoons extra virgin olive oil
- 1 ½ Tablespoons white wine vinegar
- 2 Large peaches sliced
- ¼ Cup diced red onion
- 1 zucchini shaved into paper thin slices
- ½ Cup sweet corn kernels fresh from the cob or canned and drained
- ¼ Cup fresh basil leaves (loosely packed) sliced thin
- ¼ Teaspoon salt
- ⅛ Teaspoon black pepper
Instructions
- In a small bowl whisk together oil, vinegar, red onion, salt and pepper.
- Place peaches, zucchini, corn and basil in a larger bowl. Pour vinegar mixture over everything. Toss gently to coat everything.
- Serve immediately or refrigerate up to 30 minutes before serving.
Notes
The inspiration for this dish came from a recipe I found on Woman's Day, titled Grilled Chicken with Nectarines, Cucumber & Corn .
Nutrition
Calories: 162kcal | Carbohydrates: 15g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 162mg | Potassium: 299mg | Fiber: 2g | Sugar: 10g | Vitamin A: 514IU | Vitamin C: 14mg | Calcium: 18mg | Iron: 1mg