Corn, Radish, Tomato, & Tortilla Chip Salad

Reserve the corn cobs to make a batch of corn stock. It adds incredible flavor to chowders.

Makes 4 servings Total time: 25 minutes

SOAK:

4

SLICE:

1

MIX:

2

2 1/2 10

2 2

ARRANGE:

10 scallions, thinly sliced lb. large heirloom tomatoes Sea salt

Tbsp. coconut vinegar or cider vinegar

Tbsp. extra-virgin olive oil tsp. sea salt twists freshly ground black pepper cups fresh corn kernels (about 4 ears) small bunches radishes (about 16 radishes), julienned tortilla chips, crushed

Soak scallions in cold water for 20 minutes to crisp up; drain and pat dry with paper towels.

Slice tomatoes into medium-sized wedges. Dust tomatoes with a heavy pinch of salt; let stand 10 minutes to bring out their flavor.

Mix vinegar, oil, 1/2 tsp. salt, and pepper together in a bowl. Add tomatoes, corn, radishes, and half the scallions, tossing gently to coat; season with salt and pepper.

Arrange salad on a platter; top with tortilla chips and remaining scallions. Serve salad immediately.

Per serving: 189 cal; 10g total fat (2g sat, 6g mono, 1g poly); 0mg chol; 413mg sodium; 24g carb (4g fiber, 8g total sugars); 4g protein; 1mg iron; 29mg calcium