- 2 ears of corn
- 2 KORU apples
- 2 avocados
- 1 lb of cherry tomatoes
- ¼ cup of fresh parsley
- Big handful of arugula
- 2 tbsp lemon juice
- 1 tbsp ACV
- 4 tbsp olive oil whisked together
- Boil the ears of corn for 5 minutes. Let cool, then shave off kernels with a sharp knife.
- Chop 2 KORU apples and 2 avocados into cubes.
- Slice 1 lb of cherry tomatoes in half.
- Finely chop ¼ cup of fresh parsley.
- Mix everything together with a big handful of arugula. Toss in dressing