Great Garden Salad

Great Garden Salad

Color equals nutrition and this salad is overflowing with flavor, color and garden fresh favorites. This Great Garden Salad recipe is from Holly Clegg's trim&TERRIFIC EATING WELL TO FIGHT ARTHRITIS: 200 easy recipes and practical tips to help REDUCE INFLAMMATION and EASE SYMPTOMS.


Makes 6 (2/3-cup) servings

  • 1 1/2 cups fresh or frozen corn
  • 1 cup chopped tomatoes
  • 1 cup chopped peeled cucumber
  • 1/3 cup shelled edamame, cooked according to directions and drained
  • 1/2 cup chopped red onion
  • 1/3 cup chopped avocado
  • 2 tablespoons lime juice
  • 1 tablespoon olive oil
  • Salt and pepper to taste


  1. In bowl, combine corn, tomatoes, cucumber, edamame, red onion, and avocado.
  2. In small bowl, whisk together lime juice and oil. Toss with corn mixture and season to taste.

Nutritional Analysis (per serving)

  • Calories: 92
  • Calories from fat: 42%
  • Fat: 4g
  • Saturated Fat: 1g
  • Cholesterol: 0mg
  • Sodium: 9mg
  • Carbohydrate: 12g
  • Dietary Fiber: 3g
  • Sugars: 3g
  • Protein: 3g
  • Diabetic Exchanges: 1/2 starch, 1 vegetable, 1/2 fat

Terrific Tidbit: Look for frozen shelled edamame in the frozen vegetable section.