* 2 1/2 cups almond milk
* 2 1/2 cups raw corn kernels, from about 5 ears or thawed frozen
* 1 small avocado, peeled and diced (about 1 cup)
* 1/2 tsp. salt
* cracked black pepper to taste
1. Pureé almond milk, 2 cups corn kernels, 3/4 cup avocado and salt in blender until smooth. Ladle into bowls, garnish with remaining corn and avocado, and sprinkle with cracked black pepper.
Per SERVING: Calories: 352, Protein: 9g, Total fat: 16g, Saturated fat: 2g, Carbs: 52g, Cholesterol: mg, Sodium: 807mg, Fiber: 11g, Sugars: 15g