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Blueberry, Pineapple, and Corn Salad (Vegan)

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8 Slices Pineapple Rings
2 Avocados, sliced
1 Bag Frozen Corn
2 Cups Blueberries
2 -3 Stalks Romaine Lettuce
  1. Combine all dressing ingredients in a blender and blend until liquified. Set aside.
  2. Cook the corn according to package instructions. Optional - once the corn is cooked, heat 1 Tbsp olive oil in a skillet over medium heat. Add the corn and sauté for 2-3 minutes or until the outside of the corn starts to brown (for a grilled effect).
  3. Heat a skilled over medium heat. Lightly brush with olive oil. Add the pineapple rings and cook on eat side for about 2 minutes so create a golden color and slightly charred outside.
  4. Chop the lettuce.
  5. Assemble the salad by placing the lettuce in a bowl, top with the blueberries, corn, pineapple rings, and sliced avocado. Drizzle with the citrus dressing. Serve immediately.
  6. Store any leftover dressing in an airtight container in the fridge for up to 1 week.
Citrus Dressing
1/2 Cup Orange Juice
1/4 Cup Lemon Juice
1 Tbsp Unsweetened Almond Milk
1/4 Cup Loosely Packed Parsley
1/2 Cup Olive Oil
1 Tbsp Rice Vinegar
2 Tbsp Shallots, minced
Salt, to taste
  1. Combine all dressing ingredients in a blender and blend until liquified.
  2. Enjoy over your favorite salad.
  3. Store in an airtight container in the fridge for up to one week.
Course: Dinner, Lunch, Salad, Meatless
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