Grilled Corn Salad with Cilantro Lime Dressing - Vidal Speaks

Name: Grilled Corn Salad with Cilantro Lime Dressing - Vidal Speaks
Ingredients: 4 Fresh COBS of CORN; 2 Portabella MUSHROOMS; BRUSSEL SPROUTS (you can use green beans or asparagus instead); 1 cup CHERRY TOMATOES; 3 Baby GEMS LETTUCE heads (any kind of lettuce works, but a crunchy one is best); 3 PEACHES; 1 cup Chopped CILANTRO; A handful of ARUGULA or spinach; THYME & Coconut aminos for marinating the mushrooms.; A squeeze of mustard, aminos, salt & pepper for marinating the brussel sprouts.; ½ cup CASHEWS; 1 cup CILANTRO; Juice of 2 LIMES; 2 Cloves of GARLIC; ½ tsp TACO SEASONING; SALT to taste; WATER to thin out the dressing as needed until it is pourable.

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This recipe screams SUMMER all the way! From the grilled summer corn to the fresh peaches & the fresh lime-cilantro dressing.. it is a summer feast. When you add the meaty portabellas you have a...

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Ingredients

4 Fresh COBS of CORN
2 Portabella MUSHROOMS
BRUSSEL SPROUTS (you can use green beans or asparagus instead)
1 cup CHERRY TOMATOES
3 Baby GEMS LETTUCE heads (any kind of lettuce works, but a crunchy one is best)
3 PEACHES
1 cup Chopped CILANTRO
A handful of ARUGULA or spinach
THYME & Coconut aminos for marinating the mushrooms.
A squeeze of mustard, aminos, salt & pepper for marinating the brussel sprouts.
½ cup CASHEWS
1 cup CILANTRO
Juice of 2 LIMES
2 Cloves of GARLIC
½ tsp TACO SEASONING
SALT to taste
WATER to thin out the dressing as needed until it is pourable.