4 cups of Mesclun
1 piece of Avocado
8x Cherry tomatoes
1 Red Bell Pepper
1 Fresh Corn
1⁄2 Fresh Lemon

1 tbsp Olive Oil
Salt & Pepper

1. Cook the corn first for softer taste.
2. Grill the corn and red bell pepper until nicely brown and soft.
3. Add the lettuce mix at the bottom of a serving bowl.
4. Slice the avocado in quarters and place it on the top of the salad mix.
5. Half the cherry tomatoes and place them in between avocado pieces.
6. Cut the bell pepper once done in quarters and place it on the top of your dish.
7. Cut some corn kernels with a sharp knife and sprinkle over the salad.
8. Taste with some salt, pepper, fresh lemon juice, and olive oil.