Summer is leaving us but that doesn’t mean we have to say good bye to cold salads. I use this as a whole salad or I chop it slightly smaller to make it into a salsa which I will be featuring in a salmon dish coming soon!  Whatever the case may be, it’s a clean and filling dish that you can simply add protein too for an extra boost. I personally like grilled shrimp with it but you can certainly add chicken or beef.

This is just a bunch of chopping and combining. No crazy step by step instructions, just grab a large bow and a small bowl for the dressing.
Cilantro lemon dressing:

• 1/3 cup oil
• 1/2 cup of lemon juice (freshly squeezed or from a bottle)
• 1/2 cup roughly chopped cilantro
• 1 tsp salt
• 1 tsp pepper
• 1 tsp of garlic powder

it’s that easy!

In your large bowl, combine:

1. 2 avocados, pitted and cubed
2. 1 large cucumber, diced
3. 1 medium red onion diced
4. 1 dry pint of cherry tomatoes halved
5. 1 small can of sweet corn
6. 2 scallions sliced

The beauty of this recipe is it can be left in the fridge for 3-4 days and still be super fresh. You can literally throw it on anything! Or, add some grilled chicken and salad and enjoy a very low calorie snack.