Fresh Salmon, Corn, Tomato, Red Onion Salad

This scrumptious salad is a nice change of pace from green salads and coleslaw.

PREP TIME: 10 minutes, SERVINGS: 4


  • 2 med ears corn, husk and silk removed
  • 1 pint grape tomatoes, halved
  • ¼ med red onion, thinly sliced
  • ⅓ c fresh basil leaves
  • 1 Tbsp balsamic vinegar
  • 2 tsp extra-virgin olive oil
  • ¼ tsp coarse salt
  • ⅛ tsp freshly ground pepper
  • 3 oz grilled salmon


  1. HOLDING the tops of the ears of corn over a cutting board, carefully cut the kernels off in strips from top to bottom. Add the tomatoes, onion and basil, and stir to combine.
  2. ADD the vinegar, oil, salt, and pepper to the vegetables and stir again.
  3. Top with grilled salmon.
  4. Serve immediately or refrigerate for up to 4 hours.

Under 400 calories!