grilled avocado, corn and blueberry baby kale salad with a chipotle lime vinaigrette

INGREDIENTS

6 cups

baby kales, pre-washed in package

ears of corn, I used white and yellow, steamed with corn kernals removed in big pieces

avocado, cut into thick slices

1 cup

fresh blueberries

olive oil for brushing the avocado slices

for the vinaigrette

2 tbsp

extra virgin olive oil

1 tbsp

fresh lime juice, a little zest

1 tsp

sherry vinegar

1 tsp

Chipotle peppers in Adobo sauce, finely chopped- about 1/2 a pepper

1 tsp

Blue Agave sweeetner

1/2 tsp

sea salt

freshly ground black pepper