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Mexican Roasted Corn Salad with Avocado
DELICIOUS TV15Ingredients
45Minutes
440Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1/2 cup cashews (unroasted)
- 1/2 cup hot water
- 2 Tbsp. lime juice
- 1 tsp. olive oil (or coconut oil)
- 1 clove garlic (peeled)
- white miso (2 teaspoons shiro)
- 4 corn (on cob, peeled and silk removed)
- olive oil (for grilling)
- 1/2 cup chopped cilantro (lightly packed)
- 2 scallions (thinly sliced)
- 1 red jalapeno pepper (or green, roasted or fresh, seeds removed and minced)
- 2 tsp. chile powder (preferably Mexican such as ancho or chipotle)
- 1 avocado (ripe, diced)
- 1 tomato (big red ripe, core removed and diced)
- lime wedges (for squeezing over salad)
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NutritionView More
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440Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories440Calories from Fat280 |
| % DAILY VALUE |
| Total Fat31g48% |
| Saturated Fat5g25% |
| Trans Fat |
| Cholesterol |
| Sodium40mg2% |
| Potassium920mg26% |
| Protein11g |
| Calories from Fat280 |
| % DAILY VALUE |
| Total Carbohydrate39g13% |
| Dietary Fiber10g40% |
| Sugars7g |
| Vitamin A20% |
| Vitamin C50% |
| Calcium6% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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