▢ 1 cup light tasting oil I use avocado oil. You can also use "light" olive oil, which is not the same as extra virgin; sub store-bought mayo, see note)
▢ 1 egg (omit if using store-bought mayo), see note)
▢ ½ cup unsweetened full fat coconut milk
▢ 2 tbsp lemon juice
▢ 1 tbsp red wine vinegar
▢ 1 tsp kosher salt
▢ 1 tsp onion powder
▢ 2 cloves minced garlic
▢ ¼ cup finely chopped fresh dill fronds
▢ ¼ cup finely chopped fresh parsley
▢ 1 tsp freshly cracked black pepper
for the salad:
▢ 4 ears corn *omit for Whole30
▢ 2 tbsp avocado oil
▢ 8 cups thinly sliced romaine lettuce or 2 small heads
▢ 6 green onions thinly sliced (green part only)
▢ 2 cups quartered grape tomatoes or 16 ounces
▢ 1 [15-ounce] can black beans, drained and rinsed *omit for Whole30
▢ ¼ cup loosely packed freshly chopped cilantro leaves
▢ 2 tbsp freshly chopped basil leaves
▢ 1 avocado peeled and seed removed and diced medium
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