JOIN US IN PALM BEACH FOR A MORNING OF WELLNESS WITH DANUCERA & A SWEAT WITH BEC WORKOUT- LIMITED SPOTS AVAILABLE FOR MARCH 10th
JOIN US IN PALM BEACH FOR A MORNING OF WELLNESS WITH DANUCERA & A SWEAT WITH BEC WORKOUT- LIMITED SPOTS AVAILABLE FOR MARCH 10th
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2 people

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2 People

INGREDIENTS

  • 2 ears of corn
  • 1 cups chopped asparagus (1 bunch)
  • 2 heart of palm stalks
  • 0.5 diced avocado
  • 1 jar of tuna, drained

    • Dressing - whisk together all ingredients, adding in olive oil last and gradually to emulsify

  • 0.13 cup lime juice (1 lime)
  • 1 tablespoon apple cider vinegar
  • 0.5 teaspoon dijon mustard
  • 0.5 teaspoon honey
  • 0.13 teaspoon black pepper
  • 0.13 teaspoon sea salt
  • 0.13 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
Filed in: Salads
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