Cornbread Salad

Cornbread Salad is a delightful and hearty dish that combines the sweetness of cornbread with fresh vegetables and a zesty dressing, offering a perfect balance of flavors. This gluten-free salad is not only vibrant in appearance but also packed with nutrients, making it an ideal lunch option.

Ingredients

• Gluten-free cornbread - 200 grams
• Cherry tomatoes - 150 grams, halved
• Cucumber - 1 medium, diced
• Red bell pepper - 1, diced
• Red onion - 1/4, finely chopped
• Fresh cilantro - 2 tablespoons, chopped
• Avocado - 1, diced
• Olive oil - 3 tablespoons
• Apple cider vinegar - 2 tablespoons
• Honey - 1 tablespoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon

Steps

1. Prepare the gluten-free cornbread according to package instructions or your favorite recipe, then allow it to cool completely before crumbling it into bite-sized pieces.
2. In a large mixing bowl, combine the halved cherry tomatoes, diced cucumber, diced red bell pepper, finely chopped red onion, and chopped fresh cilantro.
3. In a small bowl, whisk together the olive oil, apple cider vinegar, honey, salt, and black pepper to create the dressing.
4. Add the crumbled cornbread and diced avocado to the vegetable mixture, then pour the dressing over the top.
5. Gently toss all the ingredients together until well combined, being careful not to mash the avocado.
6. Serve immediately or refrigerate for up to 1 hour to allow the flavors to meld.

Nutrition

• Calories: 400
• Protein: 6 g
• Carbs: 45 g
• Fiber: 8 g
• Sugar: 5 g
• Sodium: 250 mg
• Cholesterol: 0 mg
• Total Fat: 22 g
• Saturated Fat: 3 g
• Unsaturated Fat: 19 g
• Water: 0.2 L

Health Benefits

• High in fiber from vegetables and cornbread, promoting digestive health.
• Rich in healthy fats from avocado and olive oil, supporting heart health.

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