Ingredients

The following ingredients have 4 Servings
  • 1 cup corn (frozen )
  • 1 and ½ cup edamame (I use frozen)
  • 1 cup cherry tomatoes (halved)
  • 1 large avocado (diced)
  • 2 tablespoons lime juice (fresh-squeezed )
  • 1 tablespoon olive oil (I like this organic, virgin olive oil)
  • 8 large Romaine leaves (I like to use the ones that form a cup)
  • 2 tablespoons cilantro (fresh, chopped)
  • 1 teaspoon salt
  • ⅛ teaspoon freshly ground black pepper (to taste)

Instruction

  • Bring a sauce pan of water to a boil. Boil corn and edamame for 3 minutes.
  • Remove from the hot water with a slotted spoon, submerge immediately in ice water.
  • Drain and place in a large bowl. Add tomatoes and avocados.
  • In a small bowl, add lime juice, salt, pepper and gradually add oil whisking as you add oil.
  • Pour the dressing over the salad ingredients and toss to coat.
  • Arrange lettuce leaves on a platter.
  • Spoon salad mixture onto lettuce leaves.
  • Garnish with cilantro.