Ingredients
For the dressing:
- 1 tablespoon plus 2 teaspoons fresh lemon juice (about 1 medium lemon)
- 2 tablespoons reduced-sodium chicken or veggie broth
- 1 teaspoon tahini
- 1 teaspoon honey mustard
- 1/4 cup fresh mint leaves tightly packed (5g)
- 1/8 teaspoon sea salt
- 3 tablespoon olive oil
For the salad:
- 2 cups baby spinach and arugula blend tightly packed
- 1 cup fresh sweet white corn (about 2 husked small ears of corn, or 145g)
- 1 cup cherry tomatoes sliced
- 1 1/2 ounces feta cheese
- 1 small avocado sliced (about 80g)
- Pinch of salt
Instructions
To make the dressing:
- Combine all the ingredients for the dressing, except the oil, in a small food processor (mine is 3 cups) and process until broken down and well mixed.
- With the food processor running, stream in the oil until well mixed.
To assemble:
- Chop the spinach/arugula mix and divide it over two bowls.
- Use a sharp knife to cut the kernels from the corn cobs and divide between the bowls, followed by the tomato, feta, and avocado.
- Divide the dressing between both bowls, followed by a pinch of salt.
- Mix and serve.