Ingredients
- 2 cups fresh blueberries
- 2 tablespoons olive oil
- 2 fresh corn cobs
- 1 romaine or cos lettuce
- 1 cup baby spinach
- 1 medium avocado, peeled and chopped
- 1/2 cup feta, crumbled
- 1/4 cup pumpkin seeds
- 1/4 tsp pepper and salt
- Blueberry Dressing
- 1/4 cup fresh blueberries
- 1/3 cup olive oil
- 1/4 cup white vinegar
- 1 tsp honey
- 1 tsp Dijon mustard
- Sprinkle pepper & salt
Method
1. Heat oil in a pan until hot then add the corn cobs. Cook until lightly charred, turning occasionally
2. Cut the corn off the cob
3. In a large salad bowl add washed leaves of cos/romaine lettuce to line the sides of the bowl
4. Spread the baby spinach leaves on top of the cos/romaine leaves
5. For each ingredient create a vertical line down the salad bowl until the bowl is full
6. Blend the ingredients for the dressing in a blender and dress before serving
