Sautéed Summer Herb Salad
All of the flavors of summer in one salad! This sautéed salad comes together really quickly and pairs perfectly with your favorite summer foods.
Disclaimer: the grams I’ve listed manually after each ingredient are accurate for a single recipe, but they will not multiply if you choose the 2x or 3x option. Please make sure and multiply on your own!
Ingredients
- 2 pieces bacon chopped
- 2 zucchini chopped (463 g)
- 1 red yellow, or orange bell pepper, chopped (112 g)
- 1 lemon juiced (30 g)
- 1 Tbsp red wine vinegar 15 g
- 1 tsp kosher salt
- ½ tsp cumin
- ½ tsp garlic
- 2.5 cups of sweet corn 2 ears or 325 g
- Handful of fresh basil ribboned (14 g)
- Handful of fresh cilantro chopped (14 g)
- Pinch of fresh mint chopped (6 g)
- 1 shallot finely chopped (45 g)
- 1.5 cup cherry tomatoes halved (250 g)
- 2 -3 cups arugula 100 g
- ½ Tbsp olive oil 7 g
- ¼ cup reduced fat blue cheese 28 g
Instructions
- Heat a pan over medium-high heat. Add bacon and cook for 1-2 minutes until fragrant. Add zucchini and bell pepper and cook for 2 more minutes until tender crisp. Turn off heat and add lemon juice, salt, cumin, and garlic. Transfer the mixture to a large salad bowl and let it cool for a few minutes.
- Add corn (I like mine sliced off the cob), basil, cilantro, shallots, cherry tomatoes, arugula, blue cheese and a light drizzle of olive oil. Finish with a little more fresh lemon and serve with your protein of choice!
Notes
*We love to offer toasted pine nuts on the side, which are delicious on any salad, but especially with lemony arugula. Just make sure and log those on your own with your protein!
Nutrition
Serving: 206gCalories: 114kcalCarbohydrates: 16.6gProtein: 5.2gFat: 3.2gFiber: 3.2g
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