Zucchini Corn Tomato Salad with Avocado Lime Dressing

INGREDIENTS

1/4 cup

Pepitas (36g)

1 tsp

Coconut Oil (melted, unrefined cold pressed)

1/4 tsp

Smoky Chipotle (ground)

1/8 tsp

Sea Salt

1/2

Avocado (flesh scooped out)

1/2 tbsp

Pickled Jalapeño (chopped)

1/2 tbsp

Green Onion (chopped)

Small Fist Full of Cilantro

1/2 tbsp

Fresh Lime Juice

1 clove

Small of Garlic (sliced thin)

Sea Salt

1/8 cup

Water (30g)

, 13 oz Zucchini (spiralized on the wide blade or sliced thin with a veggie peeler, 368g)

2 cups

Sweet Corn (fresh or frozen, 242g)

1 cup

Cherry Tomatoes (quartered, 186g)

1/3 cup

Purple Onion (sliced thin and cut into small pieces, 60g)

leaves Garnish with a few stems of chopped cilantro