Salad
2 servings
20 minutes
15 minutes
Melissa's Corporate Chefs
1/3 cup Corn grilled and cut off the cob (see recipe below)
1 1/2 cups Organic Romaine Lettuce sliced 1/4 inch
3 ounces Roast Turkey Breast 1/2 inch slice
1/2 cup Pico de Gallo
1/4 cup Avocado Salsa
2 teaspoons Cotija Cheese
Microwave 1 small ear of frozen yellow corn till done.
Heat a cast iron skillet on medium heat till hot, and roast ear of corn on all sides till lightly charred or grill marks appear. Cool, and cut corn off the cob.
Place lettuce on a plate, and layer with turkey, grilled corn and Pico de Gallo.
Pour Avocado Salsa over top of salad.
Sprinkle with Cotija Cheese.
