1 large head of romaine lettuce
1 yellow bell pepper
1 fresh corn cub (or organic canned corn)
3 stalks of celery
½ of a cucumber
½ avocado (optional)
1 small onion
½ lemon (the juice)
Start with the tomato salsa. Finely chop the tomatoes into cubes. Mix them in a bowl with chopped onion and cilantro (I used 2 tbsp of chopped cilantro). If you’re not a fan of cilantro then use fresh mint or basil instead. Squeeze over lemon juice and add 2 tsp of cumin. Let it marinate for at least 10 minutes.
Shred the romain lettuce and put it into a nice looking bowl. Chop the bell pepper, mango, celery, cucumber, corn and avocado into smaller pieces and place on top of the lettuce. Put the marinated tomato salsa on top of it all and voilá!