|15 min||15 min||2|
|2 medium ear||Sweet yellow corn (organic)|
|1 medium pepper(s)||Red bell pepper (diced)|
|1 cucumber(s)||Cucumber (sliced in thin circles or half moons)|
|1 head||Lettuce, romaine (rinsed off & dried well)|
|1 avocado(s)||Avocado (sliced)|
|1 tbsp hulled||Hemp seeds, shelled (or any nuts/seeds you prefer)|
|1 medium||Zucchini (roasted or grilled; sliced; optional)|
|1 medium||Peach (fresh; sliced; or nectarine; optional)|
|1 cup||Cherry Tomatoes (diced; or heirloom tomatoes; optional)|
|1 sprig||Cilantro (coriander) (chopped or Basil, or Parsley, or Mint; optional)|
|3 tbsp||Balsamic vinegar (for dressing)|
|1/4 cup||Extra virgin olive oil (for dressing)|
|1 clove(s)||Garlic (minced; for dressing)|
|2 tsp||Dijon mustard (for dressing)|
|1 pinch||Sea salt, fine (to taste; for dressing)|
Rinse off the lettuce, dry well and chop roughly into smaller pieces.
Steam the corn for a few minutes until crisp. Then cut the kernels off the cob.
Chop the pepper and cucumber.
Prepare any other veggies or herbs that you’d like to add to the salad.
Mix the veggies all together, except for the avocado.
Mix dressing ingredients together and toss with the salad when ready to serve.
Slice the avocado and add on top of the salad before serving. You can also top with hemp seeds, fresh herbs, and sliced fresh peaches.
Try grilling the red peppers and corn before chopping and adding to the salad.
provide key vitamins and minerals important for health and maintenance of the body!