INGREDIENTS
1 tbsp
Cilantro, fresh
2
ears Corn
1 cup
Heirloom cherry tomatoes
1
Red bell pepper
1/2 cup
Avocado dressing
3 tbsp
Lemon juice, fresh
1/4 cup
White balsamic vinegar
3 cups
Quinoa, cooked
1/2 tsp
Black pepper
1/2 tsp
Kosher salt
1/2 cup
Olive oil
1
Avocado (skin & pit removed)