2 cups of cherry tomatoes, halved
3 ears of corn, boiled and sliced off the cob *
2 avocados, cubed
1 jalapeño, sliced (optional) * remove seeds for less spice!
For the corn: peel the corn on the cob and remove the silks or skin. Fill a large stock pot halfway with water and bring it to a boil. Drop the corn in for ~7 minutes and cover with a lid. Remove the corn, set it on a plate to drain and allow it cool down. Feeling a little extra? Brush it with butter and season it with a sprinkle of salt and pepper. Once cooled, place it vertically against a solid/flat surface and use a knife to slice the corn off the cob.
Cilantro Lime Dressing (makes ~1 cup, 4-6 servings)
1 + 2/3 cups fresh, organic cilantro
2 garlic cloves
2 teaspoons of honey or agave
1/4 cup fresh lime juice
1/2 teaspoon of sea salt
1/2 teaspoon ground coriander
1/2 cup extra virgin olive oil (or avocado oil)
1/3 cup Skyr or Greek yogurt (optional)
In a blender or food processor, place the cilantro, coriander, lime juice, agave syrup, garlic, and sea salt and pulse together.
Slowly pour in the olive oil and process until smooth.
If using a food processor, add the olive oil at the end while it’s still running.
IF you want to make it creamy; add the Greek yogurt along with the olive oil.
It goes from vinaigrette to creamy dressing. Pour over the salad and mix well!