Fresh Corn Salad with Peppers and Avocado

Mince the Garlic (2 cloves) . Zest and juice the Lime (1) . Trim the Scallions (3) down to only the green and white parts, then thinly slice them. Thinly slice and chop the Red Cabbage (1 cup) .

Peel, deseed, and dice the Avocado (1/2) . Deseed and dice the Red Bell Pepper (1/2) and Tomato (1) . De-stem, deseed, and finely dice the Serrano Chilis (2) .

In a large bowl, combine Corn (1 1/2 cups) , red cabbage, serrano peppers, scallions, red bell pepper, medium tomato, and florida avocado. Toss to combine.

For dressing, combine lime zest, lime juice, garlic, Honey (1/2 Tbsp) , Chipotle Chili Powder (1/2 tsp) , Dijon Mustard (1 tsp) , and Olive Oil (1/4 cup) in a small bowl. Whisk until emulsified. Add Salt (to taste) and Ground Black Pepper (to taste) .

Pour dressing over the salad, and toss to combine. Serve, and enjoy!