Hello Healthy Meal Preppers!

Looking for a zesty, no-cook dish that’s as bold in flavor as it is in nutrition? This Ole Salad brings together juicy tomatoes, sweet corn, creamy avocado, and crisp zucchini in a spicy, citrusy dressing you’ll want to drizzle on everything.

Ready in just 10 minutes, this vibrant salad is perfect for summer meal prep or a quick plant-based lunch. It’s colorful, refreshing, and loaded with good-for-you ingredients to fuel your day.

Ole Salad Recipe:

Per serving: 336 Calories • 33.0g Carbs (12.0g Fiber) • 23.4g Fat • 6.8g Protein

10 minutes to prep

Ingredients

Scaled to 1 serving

• 1 cup, chopped or sliced Tomatoes (180 g)

• 1/2 cup, sliced Zucchini (56 g)

• 1/2 cup Corn (82 g)

• 3/16 cup, chopped Scallions (17 g)

• 1/2 fruit Avocados (100 g)

• 1/2 tbsp Olive oil (6.8 g)

• 1 1/2 tbsp Pepper or hot sauce (22 g)

• 1 tbsp Lemon juice (15 g)

• 1/4 tsp Garlic powder (0.8 g)

• 1/8 tsp, ground Cumin (0.4 g)

• 1/2 dash Salt (0.2 g)

Directions

Directions are for original recipe of 2 servings

1. Chop the tomatoes, zucchini, and green onions, and slice the avocado. Combine them in a large bowl with the corn.

2. In a separate bowl, whisk together the hot sauce, olive oil, lemon juice, garlic powder, salt, and cumin. Toss gently with the vegetables.

3. For best results, chill the salad for 3-4 hours before serving, or serve immediately if desired.