Mexican Corn salad

Ingredients

2 cups frozen corn thawed

1 cup cucumber diced

1 avocado diced

1/4 cup red onion thinly sliced

1/3 cup cilantro leaves

1/2 tsp chili flakes or more

For the Dressing

1/2 cup raw cashews soaked in boiling hot water for 30 minutes (Or white beans for a lower calorie dressing)

1/2 lemon or lime juiced

1/3 cup fresh water

1 tbsp apple cider vinegar

1/4 tsp sea salt 

Instructions

Combine all your salad ingredients in a bowl and set aside.

Drain your cashews and add them, along with all remaining dressing ingredients into your blender and process on high speed until smooth and creamy. Pour the dressing over the salad and mix well.

Chill for 1 hour or serve immediately.