Corn, Avocado and Tomato Salad

Corn Avocado and Tomato Salad
Tiffany Wellman

2 T. olive oil
1 T. fresh lime juice
¼ cup cilantro
¼ t. salt
¼ t. fresh ground pepper
21/2 cups fresh corn kernals (about 5 ears)
11/2 cups diced avocado
1 pint cherry tomatoes, quartered
½ cup finely diced red onion.

In a large bowl, whisk oil, lime juice, cilantro, salt and pepper. Add the corn, avocado, tomatoes, and onion and toss to mix.



Chocolate Chip Zucchini Cookies
Nicki Christensen

1 egg
½ c. butter, soft
½ c. brown sugar
1 T. vanilla
1/3 c. honey
1 c. zucchini, shredded
1 c. flour
1c. whole wheat flour
½ t. baking soda
¼ t. salt
¼ t. cinnamon
12 oz. choc. chips

combine ingredients. Bake at 350 degrees for 12-15 minutes.