Avocado Salad With Orange Cumin Vinaigrette

• 1 12 teaspoons davinci gourmet orange sugar-free syrup
• 34 teaspoon kosher salt
• 12 teaspoon ground cumin
• cayenne pepper
• 1 small head romaine lettuce, leaves separated and cleaned
• 1 ear of corn, shucked and removed from cob (or substitute frozen corn kernels)
• 1 avocado, diced
• 23 cup diced red pepper
• 13 cup diced red onion
• 2 tablespoons chopped cilantro
• 2 tablespoons canola oil
• 3 12 teaspoons red wine vinegar

1. Bring a small pot of salted water to boil and set up a small bowl of ice water.
2. Add the corn to boiling water and cook until done, about 2 minutes.
3. Strain and shock in ice water.
4. Strain again.
5. In a small bowl, combine blanched corn, avocado, pepper, onion, cilantro, oil, vinegar, syrup, salt, cumin, and cayenne.
6. Toss gently to combine.
7. On each of the four plates arrange a few romaine leaves.
8. Mound avocado and corn salad on top.
9. Garnish with corn tortilla chips if desired.

orange sugar, kosher salt, ground cumin, cayenne pepper, head romaine lettuce, corn, avocado, red pepper, red onion, cilantro, canola oil, red wine vinegar

Taken from www.food.com/recipe/avocado-salad-with-orange-cumin-vinaigrette-283647 (may not work)