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- The dressing:
- 1/3 cup nonfat plain Greek yogurt
- 1/3 cup low-fat buttermilk, well shaken
- 1 tsp Dijon mustard
- 1 tsp fresh lemon juice
- ½ tsp agave nectar or honey
- 1/8 tsp salt
- 1 tbsp chopped fresh dill
- The salad:
- 6 cups chopped romaine lettuce
- 2 ears corn cooked, kernels cut off
- 1 tomato, chopped
- 1 green onion, sliced
- ¾ cup cooked & shelled edamame
- ½ avocado, chopped
- ½ cup blueberries
- 1 tbsp raw sunflower seeds
View Full Recipe at Cookin' Canuck
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 865g | |
| Calories 651 | |
| Calories from Fat 298 | 46% |
| Total Fat 33.71g | 42% |
| Saturated Fat 4.82g | 19% |
| Trans Fat 0.01g | |
| Cholesterol 5mg | 2% |
| Sodium 804mg | 34% |
| Potassium 2274mg | 65% |
| Total Carbs 70.82g | 19% |
| Dietary Fiber 21.0g | 70% |
| Sugars 35.28g | 24% |
| Protein 28.84g | 46% |
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