Creamy Poolside Salad

Ingredients

• 2 cups cherry tomatoes, halved
• 1 cucumber, diced
• 1 bell pepper (any color), chopped
• 1 cup corn (fresh or canned)
• 1 avocado, diced
• 1/4 red onion, finely chopped
• 1/4 cup cilantro or parsley, chopped
• 1/2 cup Greek yogurt
• 1/4 cup mayonnaise
• 1 tablespoon fresh lime juice
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• Salt and pepper to taste

Instructions

1. Wash all fresh produce thoroughly. Halve the cherry tomatoes, dice the cucumber, chop the bell pepper, and finely chop the red onion and herbs. Place all vegetables in a large mixing bowl.
2. If using canned corn, drain and rinse it. If using fresh corn, cook it in boiling water for about 5 minutes, cool, and cut the kernels off the cob. Add the corn to the bowl.
3. In a separate bowl, whisk together Greek yogurt, mayonnaise, lime juice, garlic powder, cumin, salt, and pepper until smooth. Taste and adjust seasoning as needed.
4. Pour the dressing over the vegetables and gently toss to coat without mashing the avocado.
5. Cover and chill the salad in the refrigerator for at least 30 minutes to allow flavors to meld.
6. Once chilled, give the salad a quick stir before serving. Garnish with additional herbs if desired.

Nutrition