peach and tomato
corn salsa with
cucumber
noodles and mint
SERVES 4
Made up of more than
95 percent water, cucumbers
are super hydrating and make
a refreshing summer snack on hot
days, especially when paired with
juicy peaches and tomatoes.
1 cup fresh corn kernels
(from about 2 ears)
1 large seedless cucumber
1 cup fresh peach cubes
1 cup quartered cherry
tomatoes
½ cup diced red onion
¼ cup chopped fresh mint
4 tbsp extra-virgin olive oil
1 tbsp apple cider vinegar
1 tbsp fresh lime juice
1 tsp honey
In a small pot of boiling water,
cook corn with a pinch of salt
until tender, 3 minutes. Drain
corn and run under cold water
until it reaches room temperature.
Using either the blade that cre-
ates ribbon-style noodles (blade
looks flat) or the blade that makes
spaghetti-style noodles, spiralize
cucumber. Pat noodles dry.
In a bowl, combine cucumber
noodles, corn, peaches, toma-
toes, and onion; refrigerate for
15 minutes or until chilled.
In a second bowl, whisk together
mint, olive oil, vinegar, lime juice,
and honey; pour dressing over
cucumber-noodle mixture and
toss to combine.
NUTRITIONAL INFO 206 calories
per serving, 15 g fat (2 g saturated),
18 g carbs, 3 g fiber, 3 g protein,
10 mg sodium