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Ingredients
- ears of corn
- cups chopped asparagus (1 bunch)
- heart of palm stalks
- diced avocado
- jar of tuna, drained
- cup lime juice (1 lime)
- tablespoon apple cider vinegar
- teaspoon dijon mustard
- teaspoon honey
- teaspoon black pepper
- teaspoon sea salt
- cup olive oil
Instructions
- In a large pot of water, boil corn and asparagus for 5 minutes.
- Drain and plunge into ice bath for 2 minutes
- Cut kernels from corn cob
- Chop heart of palm and avocado
- Combine corn, asparagus, heart of palm, tuna and avocado in a large serving bowl
- Toss gently with dressing and let sit for 10 minuted before serving
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