This year our cafeterias will serve a new Harvest of the Month recipe with a different seasonal fruit or vegetable each month. Nutrition Services staff hope you like these short videos showing how to prepare these recipes. We will post the recipe on our website so families can enjoy these recipes at home! Students can find Harvest of the Month salads every Thursday in the cafeteria.
Tomato, Corn & Avocado Salad
3 cups cherry tomatoes, halved
1 cup corn
1 cup avocado, halved, pitted, peeled and diced (about 1 large)
1/4 cup green onions, thinly sliced
1/2 jalapeno pepper, minced (membranes and seeds discarded)
2 tablespoons lime juice, freshly squeezed
1 tablespoon vegetable oil
1/4 teaspoon salt
Pinch of pepper
Cut tomatoes, avocados, green onions, and jalapeno pepper as directed and place in large bowl with corn. In a separate bowl, mix lime juice, salt and pepper. Slowly whisk in oil. Add juice mixture to other ingredients. Toss to blend. Chill and serve. Yum!
Yield: Ten 1/2- cup servings
66 Calories, 4.4 g Fat, 4 mg Sodium, 245 mg, Potassium, 7.1 g Carbohydrate, 2.0 g Fiber, 1.2 g Protein, Vitamin A 10% DV, Vitamin C 20 % DV, Calcium 1% DV, Iron 4% DV