Field-fresh feta salad

Indulge in the flavors of field-fresh produce mixed with creamy feta cheese in this delightful salad. A burst of freshness in every bite!

Ingredients:

• 2 tablespoon fresh lemon juice
• 2 teaspoon extra virgin olive oil
• 1 teaspoon honey
• 1/2 cup halved grape tomatoes
• 1/4 cup cooked fresh corn kernels
• 1/4 cup athenos traditional crumbled feta cheese
• 2 tablespoon chopped avocados
• 1/2 cup sliced radishes
• 1 cup loosely packed baby spinach leaves

Instructions:

1. Combine lemon juice, oil and honey in a 30-ounce container. Add the rest of the ingredients on top and seal with the container's lid. Place in the refrigerator for up to 24 hours. Give the container a good shake to ensure all ingredients are coated with the lemon juice mixture before serving.

Summary:

• Calories: 319 kcal
• Fat: 22 g
• Protein: 11 g
• Carbs: 27 g
• Potassium: 703 mg
• Magnesium: 54 mg