This recipe showcases the beautiful bounty of summer with its fresh corn, tomatoes and delicious basil. Prevent browning by spritzing the salad with lemon juice. —Deena Bowen, Chico, California.
Ingredients For Pesto Corn Salad With Shrimp Recipe
4 Medium ears sweet corn, husked
0.5 cup Packed Fresh Basil Leaves
0.25 cup Olive oil
0.5 teaspoon Salt, divided
1.5 cup Cherry tomatoes, halved
0.125 teaspoon Pepper
1 Medium ripe avocado, peeled and chopped
1 pound Uncooked shrimp , peeled and deveined
Nutrition value
554
calories per serving
32 g Fat28 g Protein43 g Carbs3 g FiberOther
Current Totals
32 g Fat
28 g Protein
43 g Carbs
3 g Fiber
MacroNutrients
Carbs
43 g
Protein
28 g
Fiber
3 g
Fats
Fat
32 g
Vitamins & Minerals
Calcium
118 mg
Iron
3 mg
Vitamin A
125 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
5 mg
Vitamin B6
0 mg
Vitamin B9
77 mcg
Vitamin B12
2 mcg
Vitamin C
17 mg
Vitamin E
4 mg
Copper
0 mcg
Magnesium
78 mg
Manganese
0 mg
Phosphorus
329 mg
Selenium
48 mcg
Zinc
2 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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