Roasted Corn, Cherry Tomato & Avocado Summer Salad | PICAchef

Ingredients

• 3 ears fresh corn, husked (or 2½ cups kernels)
• 1 Tbsp olive oil (plus extra for dressing)
• 1 cup local cherry tomatoes, halved
• 1 large avocado, diced
• 2 cups baby spinach (with a few mixed greens if desired)
• 1/4 cup red onion, diced
• 1/4 cup fresh cilantro leaves, chopped
• 1 lime, cut in half (one half for juice, the other into wedges for serving)
• 1 Tbsp honey or maple syrup
• 1/2 ground cumin
• Salt & pepper, to taste
• Optional: pinch of chili flakes or pink peppercorns for garnish