Greg made a delicious corn, cherry tomato and avocado salad on Monday night. He used arugula and farmer’s market mixed greens, squeezing fresh lemon juice on top.
- 2 cup of arugula
- 2 cups mixed greens
- corn kernels from two ears of corn
- 1 cup cherry tomatoes, halved
- 1 avocado, sliced
- 1 lemon