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Picture of Corn Salad with Tomatoes, Avocado, Quinoa and Feta
mediterranean greek lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 1088 kcal 54 %
  • Fat 82 g 127 %
  • Saturated 22 g 111 %
  • Carbs 81 g 27 %
  • Fiber 34 g 137 %
  • Protein 29 g 58 %
  • Cholesterol 89 mg 30 %
  • Sodium 1188 mg 50 %
  • Calcium 594 mg 59 %
  • Magnesium 209 mg 50 %
  • Potassium 3030 mg 64 %
  • Iron 6 mg 33 %
  • Zinc 7 mg 63 %
  • Phosphorus 722 mg 103 %
  • Vitamin A 304 µg 34 %
  • Vitamin C 95 mg 106 %
  • Thiamin (B1) 1 mg 55 %
  • Riboflavin (B2) 2 mg 119 %
  • Niacin (B3) 12 mg 73 %
  • Vitamin B6 2 mg 148 %
  • Folate equivalent (total) 454 µg 114 %
  • Vitamin B12 2 µg 70 %
  • Vitamin D 0 µg 3 %
  • Vitamin E 10 mg 70 %
  • Vitamin K 124 µg 104 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Corn Salad with Tomatoes, Avocado, Quinoa and Feta

Ingredients

  • 1 ear of corn
  • 2 medium-sized tomatoes, diced
  • 2 avocado, diced
  • 100 grams feta, crumbled
  • 1/2 teaspoon paprika
  • 1 teaspoon dried thyme
  • 1 pinch of espelette pepper (or other mild pepper)
  • 2 tablespoons lemon juice

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