IIFYM Recipe- Farmer’s Market Summer Corn Salad

A recipe by Cat Moore

A light and fresh summer staple in our house, and most importantly- super easy to make! Eat on top of some bread or pita chips, or just eat it plain with a spoon.

Ingredients

• 2 medium ears of corn,
• 1 small zucchini, diced
• 1 medium diced pepper
• 1 cup diced red onion
• 4 medium scallions
• Zest of one lemon
• 3 TBSP lemon juice
• 2 TBSP EVOO
• 25 tsp sea salt
• 50 g diced feta
• 3 TBSP fresh thyme
• Fresh ground black pepper, to taste

Directions

1. Boil the ears of corn. Once cooked, slice off the corn from the cob.
2. Place corn, zucchini, pepper, green onions and lemon zest in a medium size bowl. Stir to combine.
3. Drizzle with lemon juice and olive oil and sprinkle with sea salt. Stir again.
4. Add Feta and thyme leaves. Stir gently.
5. Transfer to a serving bowl and sprinkle with freshly ground black pepper.
6. Serve with bread or pita chips. (NOT included in macros)

Macro Breakdown

Total servings- 10

Calories per serving- 60

Protein-1 gram

Fat- 4 grams

Carbs- 5 grams

Fiber- 2 grams