For the dressing

1 teaspoon of dijon mustard

Quarter cup of lime juice (about 3 – 4 freshly squeezed limes) *If you end up having extra lime juice, toss your avocados in it!

3 tablespoons of mild tasting olive oil

1 – 2 teaspoons of agave nectar (depending on desired sweetness) or maple syrup/whatever liquid sweetener you prefer

1 teaspoon of ground cumin

Half teaspoon of dried oregano

Fine sea salt to taste (I use a quarter teaspoon)

Quarter cup of cilantro, chopped (optional)

For the salad

2 handfuls of preferred salad greens (I just grabbed from our CSA), torn into easily edible pieces

1 handful of cherry tomatoes, halved

1 brightly colored pepper, cut into easily edible pieces (I had leftovers of red and orange)

1 avocado, halved lengthwise, pit removed and cut into easily edible pieces

1 ear fresh sweet corn, kernels cut off (you could also thaw a handful of frozen corn kernels if they’re not in season in your area yet)

1 small cucumber, cut into chunks (I prefer pickling cukes as they’re quite small, super crunchy and don’t need to be peeled)

Quarter of a red onion, thinly sliced (optional)

1 serrano pepper, cut in half lengthwise, deseeded, then thinly sliced (optional, especially if you’re heat sensitive)

1 cup of cooked black beans, or half a (15 ounce) can, drained, well rinsed then drained again

1 handful of tortilla chips, crumbled into easily edible pieces (with your hands)