Green Salad with Jalapeno Lime Vinaigrette

• 1 ear fresh corn, kernels stripped
• 2 Tbsp fresh lime juice
• ¼ cup olive oil
• 2 garlic cloves, minced
• 1 jalapeno, seeds removed, minced
• 1 Tbsp cilantro, finely chopped
• Salt and pepper to taste
• 1 tomato, thinly sliced
• 1 Avocado, diced
• 4 cups mixed greens

Heat the corn kernels in a frying pan over high heat, tossing regularly, until beginning to blacken. Remove from heat and set aside to cool.

Combine lime juice, olive oil, garlic, jalepeno and cilantro in a jar and shake to mix well. Season with salt and pepper to taste.

Prepare avocado and tomato. Place greens in a large bowl, then add corn, avocado and tomato. Shake dressing to mix, then pour a few tablespoons over greens. Toss well to combine. Add more dressing as needed to coat the greens. Serve immediately.