Avacado and Sweet Corn Salad

(TIP: Good as a midsummer salad, when the ingredients are fresh)

1 medium bag mesclun or mixed lettuce
1 medium red, orange, or yellow bell pepper, or a mixture of each
6 radishes
1 medium avocado
1 ear of fresh, raw, sweet (white) corn
2 teaspoons fresh chopped basil

3 tablespoons high lignan flax oil
1 tablespoon apple cider vinegar
1/2 -1 clove pressed garlic (to taste)
1 ½ teaspoons Dijon style mustard (be sure it´s gluten free)
Salt, fresh ground pepper and dried oregano to taste

Wash, dry and tear lettuce into a salad bowl. Chop the pepper into ½ inch strips. Wash and thinly slice radishes. Peel and pit the avocado, and cut into chunks. Shuck and wash corn; with a knife, cut off the raw corn kernels and separate them, if necessary. Add all the vegetables to the salad.

In a separate bowl, whisk together the dressing ingredients and toss with the salad. Sprinkle with fresh basil. (Approximately 3-4 servings)

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