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CORN SALSA SALAD serves 6-8
MARINADE
2 tablespoons avocado oil
2 limes, juiced
6 ounces pineapple juice
1/4 cup white balsamic vinegar
1 tablespoon green Tabasco, to taste
1/4 cup salted & roasted sunflower seeds
FRESH ground sea salt and black pepper

• Whisk together the lime juice, avocado oil, pineapple juice, Tabasco, vinegar, salt and pepper.
• Adjust seasoning to taste.
• Chill until ready to serve.

SALAD
5 ears fresh corn, 1 1/2 cups
2 cups lettuce or micro greens or alfalfa sprouts (optional)
1 SMALL red pepper, diced
2 tomatoes, seeded & diced, or 1 pint grape tomatoes, halved
1/2 cup red onion
1/4 cup FRESH chopped cilantro
1 cup bite size pineapple pieces
1 cup bite size watermelon pieces

• Boil corn 5 minutes JUST until tender.
• Rinse under cool water.
• Cut kernels from the cobs.
• In a large bowl combine all ingredients except the lettuce and sunflower seeds, tossing until well mixed and coated.

ASSEMBLY

• Add to corn mixture and toss well.
• Just before serving, add lettuce (if using) and sunflower seeds, tossing again to mix well.

NOTE:

• If you are in a hurry, a QUALITY defrosted frozen corn or even cans of Green Giant Mexican corn niblets substitutes easily. IF you have enough time, charring the corn on the grill before hand adds another depth of flavor 😀
• Sprouts substitute well for lettuce.