Combine the shallot and the white Balsamic vinegar in a small bowl and let sit for 10-15 minutes. Remove the husks from the corn. Using a sharp knife, cut the corn kernels from the cob into a large bowl. Add the peaches and arugula. Drain the shallots, conserving the vinegar, and add them to the salad mixture. In … Read more

Combine the kale, carrots, cabbage, quinoa, and avocado in a large bowl. In a small bowl, whisk together the lemon juice and the olive oil until combined. Season with salt and pepper. Drizzle the vinaigrette over the salad and toss to combine. Season with salt and pepper, and another splash of lemon if you like. Serve immediately.