By Micki Brown
2 ears corn, kernels only
1 large avocado, diced
1 large heirloom tomato, diced
3-4 green onions, thinly sliced
¼ cup pumpkin seeds (optional)
Lemon Cumin Vinaigrette (recipe below)
1/3 cup extra virgin olive oil
Juice of 1 lemon
1 tbsp apple cider vinegar
1 tsp dried minced garlic OR 2 cloves, minced
½ – 1 tsp ground cumin
1 tsp sea salt
½ tsp black pepper
¼ tsp red pepper flakes
In a small mason jar, combine vinaigrette ingredients and shake with lid on.
In a large bowl, combine the salad ingredients, toss gently.
Add vinaigrette to salad and toss until veggies are well-coated. SERVE & ENJOY!