Grilled Corn, Avocado, and Tomato Salad

There is a spring in my step, and a gracious amount of pollen in the air, on the car, and clinging selfishly to my nose! Determined to forget the fog in my eyes (and brain!) and the sneezes, and forge on to more pleasant daily realizations. Here’s one reality…Corn, avocado, tomatoes, and Beelicious honey go together like, well someone said, bread and butter. This salad is filled with deliciousness. Don’t mind if I do! Salad Grilled Corn Avocado TomatoFor Salad:
4 ears of fresh sweet corn
1 ripe avocado, diced
1 pint grape tomatoes, halved
2 Tbs fresh cilantro, chopped
Remove husks from corn and grill over medium heat for 10 minutes.
The corn should have some brown spots and be tender but not mushy.
Cut the corn off the cob then scrape the cob with the back of your knife to get the juices.
Place in bowl with avocado, tomatoes, and cilantro.

Honey Lime Dressing:
Juice of 1 lime
3 Tbs vegetable oil
1 Tbs honey
1 clove garlic, minced
1/8 t sea salt
1/4 t fresh cracked pepper
Dash of cayenne pepper
Mix dressing ingredients in a small bowl and whisk to combine.

Toss salad ingredients and dressing together gently to evenly coat.
Let salad sit for 10-15 minutes to let flavors mingle.

To plate:
Place any type of lettuce leaf on plate.
Spoon salad mixture onto lettuce.
Top with a dash of Hot Shot!

Makes 4 vegetarian entrée salads, or 8 small side salads.

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