Mexicavo Salad

Dressing:
1/4 cup raw (or not) apple cider vinegar
1/4 cup olive oil
1 teaspoon nutritional yeast
sea salt or liquid aminos to taste
1 clove garlic
dash of black pepper
1 teaspoon Spike seasoning
Blend all ingredients in a blender

Salad:
4 ears of corn or 1 can of corn
4 diced tomatoes
1/2 cup sweet onion
Romaine lettuce
Cubed avocados
1/2 cup fresh cilantro

Pour the dressing over the first four ingredients. Add the avocados and cilantro afterward becuase they get soggy otherwise.

Recipe adapted from: Incredibly Delicious by Gentle World Publications

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