Green Salad with Avocado, Corn, Carrot and Tomato

Ingredients

• Avocado1/4 count (60 g)
• Corn1/2 unidad (125 g)
• Carrot1/2 medium (30 g)
• Arugula1 cup (20 g)
• Tomato1/2 count (65 g)
• Olive Oil1/2 tablespoon (5 ml)
• Lemon Juice1 tablespoon (15 g)

Instructions

1. 1

   Step 1

   Shell the corn and place in a pot with boiling water. Boil for 12 minutes, remove and drain.

2. 2

   Step 2

   Meanwhile, peel and grate the carrot. Separately, peel the avocado and cut into medium pieces along with the tomato.

3. 3

   Step 3

   In a bowl place the arugula, tomato, corn kernels, avocado and carrot.

4. 4

   Step 4

   Season with olive oil, lemon juice and salt and pepper to taste. Serve.

5. 5

   Step 5

   Optional: Sprinkle with a pinch of sesame seeds.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Green Salad with Avocado, Corn, Carrot and Tomato can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.