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Summer Rainbow Salad

Caroline Phelps
  • 15 minutes
  • Serves 4

INGREDIENTS

1

Avocado

1 cup

Cherry tomatoes

1/4 cup

Cilantro

1 cup

Corn, kernels

1 cup

English cucumber

2

stalks Scallions

1

For the dressing

2 tbsp

Lemon juice, fresh

1 tsp

Miso paste

1

Salt and pepper

2 tbsp

Olive oil, extra virgin

1 tbsp

Red wine vinegar

1/3 cup

Red bell pepper (stem and core removed, diced)