INGREDIENTS
6 cups
baby kales, pre-washed in package
2
ears of corn, I used white and yellow, steamed with corn kernals removed in big pieces
1
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