Refreshing Summer Salad with Corn, Cherry Tomatoes, and Asparagus
Brighten up your meals with this delightful Refreshing Summer Salad featuring fresh corn, juicy cherry tomatoes, and tender asparagus. Perfect for picnics, barbecues, or as a light side dish, this vibrant salad is packed with flavor and nutrients. The combination of crunchy vegetables is elevated with a zesty lemon vinaigrette and a hint of fresh mint, making it the ideal dish to share with family and friends on a warm day. Enjoy this colorful medley as a refreshing complement to any meal or as a wholesome snack all on its own.
6
Servings
50
Calories
8
Ingredients
Ingredients
Pepper
1/2 teaspoon (Freshly ground for best flavor)
Olive Oil
1/4 cup (Extra virgin recommended for enhanced flavor)
Fresh Lemon Juice
3 tablespoons (Squeezed from fresh lemons)
Asparagus
1 lb (Cut into 1/2-inch pieces)
Corn Kernels
2 cups (Shucked from 2-4 cobs, depending on size)
Cherry Tomatoes
1 cup (Left whole or cut in half, depending on size)
Kosher Salt
1 teaspoon (To season the salad and the blanching water)
Fresh Mint
2 tablespoons (Chopped)
Instructions
1
In a medium bowl, combine the fresh lemon juice and gradually whisk in the olive oil until the dressing is well blended. Set aside.
2
Prepare an ice bath by filling a large bowl with ice and water; this will help to quickly cool the vegetables after blanching.
3
In a large pot, bring salted water (adding about 1 tablespoon of kosher salt) to a rolling boil.
4
Blanch the corn kernels and asparagus pieces in the boiling water for about 2-3 minutes or until they are tender-crisp.
5
Once cooked, immediately strain the vegetables and transfer them to the ice bath to stop the cooking process and retain their vibrant color.
6
After they have cooled completely in the ice bath, strain again to remove excess water.
7
In a large mixing bowl, combine the cooled corn and asparagus with the cherry tomatoes, reserved lemon-olive oil dressing, and chopped fresh mint.
8
Toss gently to combine all ingredients, ensuring the dressing coats the vegetables well.
9
Season with kosher salt and pepper to taste.
10
Serve the salad chilled or at room temperature for the best flavors. Enjoy!
Nutrition Information
3g
Fat
5g
Carbs
1.7g
Protein
1g
Fiber
0.8g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for a Refreshing Summer Salad with Corn, Cherry Tomatoes, and Asparagus.
What are the primary vegetables in this salad?
The main vegetables are fresh corn kernels, cherry tomatoes, and asparagus.
Is this salad suitable for vegetarians?
Yes, this is a vegetarian-friendly salad.
Is the Refreshing Summer Salad gluten-free?
Yes, the recipe is categorized as gluten-free.
How many calories are in one serving?
There are approximately 50 calories per serving.
How much fat is in this dish?
Each serving contains 3g of fat.
What is the protein content per serving?
There is 1.7g of protein in each serving.
How many servings does this recipe make?
This recipe makes 6 servings.
What kind of dressing is used for this salad?
A simple zesty lemon vinaigrette made with fresh lemon juice and extra virgin olive oil.
What fresh herb is recommended for this recipe?
Freshly chopped mint is used to add a hint of freshness.
How long should the corn and asparagus be blanched?
They should be blanched for about 2-3 minutes until tender-crisp.
What is the purpose of the ice bath in this recipe?
The ice bath quickly cools the vegetables to stop the cooking process and preserve their vibrant color.
How should the asparagus be prepared?
The asparagus should be cut into 1/2-inch pieces.
How much corn is required?
You will need 2 cups of corn kernels, which is about 2 to 4 cobs.
How should cherry tomatoes be prepared?
They can be left whole or cut in half depending on their size.
How much olive oil is needed for the dressing?
The recipe calls for 1/4 cup of extra virgin olive oil.
How much fresh lemon juice is used?
You will need 3 tablespoons of freshly squeezed lemon juice.
Does this salad contain fiber?
Yes, there is 1g of fiber per serving.
How much sugar is in a serving of this salad?
There is 0.8g of sugar per serving.
Is there any cholesterol in this recipe?
No, there is no cholesterol listed for this recipe.
What type of salt is recommended?
Kosher salt is recommended for both the salad and the blanching water.
How much pepper should be used?
The recipe suggests 1/2 teaspoon of freshly ground pepper.
What is the first step in the instructions?
The first step is to combine the lemon juice and olive oil to prepare the dressing.
How should the blanching water be prepared?
Bring a large pot of water with about 1 tablespoon of kosher salt to a rolling boil.
When do I add the dressing to the vegetables?
Add the dressing after the blanched vegetables have cooled in the ice bath and been strained.
Should this salad be served hot or cold?
It is best served chilled or at room temperature.
Is this recipe good for a picnic?
Yes, it is tagged as a perfect picnic food and summer dish.
How do I finish seasoning the salad?
Toss the ingredients gently and season with additional kosher salt and pepper to taste.
What are some of the recipe tags?
Tags include healthy, easy to make, light, fresh, and vegetable salad.
How much carbohydrates are in one serving?
There are 5g of carbohydrates per serving.