Corn Spinach Avocado Salad with Chili Lime Dressing

By Micki Brown

Serves 4


Salad Ingredients:

2 ears sweet corn, boiled 3 minutes, then cut off cob

½ -1 bunch spinach, stems removed, torn

1-2 green onions, sliced

¼ cup fresh cilantro, coarsely chopped

1 avocado, large dice

¼ cup red bell pepper, chopped

¼ cup pumpkin seeds/Pepitas

½ cup Monterey Jack cheese (optional)

Dressing Ingredients:

¼ cup extra virgin olive oil

Juice of 1-2 limes

½ – 1 tsp chili powder

1 clove garlic, minced

¼ tsp sea salt

¼ tsp black pepper


Place all dressing ingredients in a pint size mason jar. Put a lid on it and shake well.

Toss all salad ingredients together and top with dressing.  ENJOY!