Corn and Prorn Salad

Before Dressing

Before Dressing

Here’s to being healthy! And to awkward rhyming recipes!

After Dressing

After Dressing

Corn and Prorn Salad

(makes 2 serves)

The Salad:

1 ½ cups of canned corn kernels

2 tomatoes, diced

1 cup cooked, peeled prawns

½ avocado, diced

The Dressing:

(makes ½ cup)

¼ cup extra virgin olive oil

3 tablespoons balsamic vinegar

1 tablespoon chopped fresh basil

1 teaspoon minced garlic

1 teaspoon Dijon mustard

1 teaspoon brown sugar

Salt and pepper to taste

Whisk the dressing.

Chuck everything in a bowl and toss.

Eat.