Ensalada de Sopa Fría

Ensalada de Sopa Fría is a refreshing and vibrant Mexican salad that combines the flavors of a classic gazpacho with the crunch of fresh vegetables. Perfect for warm days, this vegan dish is packed with nutrients and bursting with flavor.

Ingredients

• Tomatoes - 300 grams, diced
• Cucumber - 100 grams, diced
• Red bell pepper - 100 grams, diced
• Red onion - 50 grams, finely chopped
• Garlic - 1 clove, minced
• Lime juice - 30 ml
• Olive oil - 15 ml
• Fresh cilantro - 10 grams, chopped
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Avocado - 100 grams, diced
• Corn kernels - 100 grams, cooked
• Chili powder - 1/4 teaspoon (optional)

Steps

1. In a large mixing bowl, combine the diced tomatoes, cucumber, red bell pepper, red onion, and garlic.
2. Add the lime juice, olive oil, cilantro, salt, black pepper, and chili powder (if using) to the bowl. Mix well to combine all ingredients.
3. Gently fold in the diced avocado and cooked corn kernels, being careful not to mash the avocado.
4. Let the salad sit for about 10 minutes to allow the flavors to meld.
5. Serve chilled or at room temperature.

Nutrition

• Calories: 180
• Protein: 3 g
• Carbs: 30 g
• Fiber: 8 g
• Sugar: 4 g
• Sodium: 250 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Water: 0.3 L

Health Benefits

• Rich in antioxidants from tomatoes and peppers, which may help reduce inflammation.
• High in fiber from vegetables and corn, promoting digestive health.

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