Ingredients:
- 1 ½ cups canned or fresh corn kernels (cut from 3 corn cobs)
- 2 teaspoons olive oil
- 4 cups shredded romaine lettuce
- ½ cup blueberries
- 1 ripe avocado, diced
- ½ cup cilantro leaves, diced
- 2 tablespoons lime juice
- ½ teaspoon salt
Directions:
In a large bowl, toss romaine, blueberries, avocado, cilantro, lime juice, corn and salt until evenly blended
Option: Roast corn:
- Preheat oven to 400-degrees F
- In a medium bowl toss corn with olive oil
- Spread corn out in a single layer on a rimmed baking sheet lined with parchment paper. Roast about 25 minutes.
- Mix corn with wooden spoon and spread corn out again to a single layer. Continue roasting corn for another 5 to 10 minutes or until about half the kernels are a deep brown color. Let cool slightly then toss into the salad.