Corn and Jicama Salad
4 cobs corn, husked
2 tbsp Longo’s Shallot and Garlic Grilling Oil
2 cups julienned jicama
1 large red bell pepper, thinly sliced 1/2 cup Longo’s Tzatziki
3 tbsp chopped fresh Longo’s Basil
2 tbsp Longo’s Extra Virgin Olive Oil
2 tbsp Longo’s Cider Vinegar
1/2 tsp salt
1/4 tsp pepper
- •Brush corn with grilling oil and place on preheated grill over medium-high heat, turning occasionally, for about 8 minutes or until golden. Let cool slightly and cut kernels off cob.
- •Place jicama, corn and bell pepper into large bowl.
- •Whisk together tzatziki, basil, oil, vinegar, salt and pepper. Pour over salad and toss to coat.
- Protein 2g
- Fibre 3g
- Fat 9g
- Sugar 4g
- Carbs 13g
- Sodium 180mg