Crunchy Summer Salad

Ingredients

• 1 cabeza Iceberg lettuce (chopped)
• 2 Cucumbers (chopped)
• 12 Cherry tomatoes (approximately 10-15 pieces, halved)
• 0.5 Red onion (finely chopped)
• 0.25 taza Parsley (fresh and chopped)
• 1 lata Sweet corn (drained)
• 2 tbsp Olive oil
• Salt (to taste)
• 0.5 tsp Paprika
• 0.5 taza Sour cream
• Black pepper (to taste)
• 0.5 tsp Garlic powder
• 1 tbsp Lemon juice (fresh)
• 0.25 taza Parmesan cheese (grated)

Steps

1. 1

   Start by chopping the iceberg lettuce into small pieces and place it in a large salad bowl.

2. 2

   Dice the cucumbers, halve the cherry tomatoes, and finely chop the red onion and parsley.

3. 3

   Add the cucumbers, tomatoes, onion, parsley, and drained sweet corn to the bowl with the lettuce.

4. 4

   Drizzle with olive oil and season with salt and paprika. Toss well to combine the base flavors.

5. 5

   In a separate container, prepare the dressing by mixing the sour cream, salt, black pepper, garlic powder, lemon juice, and grated parmesan cheese until smooth.

6. 6

   Pour the dressing over the salad and toss gently until all ingredients are evenly coated. Serve immediately while crunchy.

Notes

For a crunchier salad, make sure to dry the lettuce and cucumbers well after washing. You can adjust the amount of lemon in the dressing according to your preference for acidity.

Nutrition per serving

• salad
• side dish
• vegetarian
• summer
• healthy
• gluten-free
• easy