Southwestern Rice and Corn Salad with Lime Dressing

For the dressing:
1. Whisk lime juice, olive oil, salt and pepper in a small bowl.

For the “rice”:
1. In large bowl, add corn, red bell pepper, yellow bell pepper, squash, green onions, jalapeno and cilantro.
2. Stir in dressing and let it sit for an hour.
3. In food processor chop cauliflower, pulsing until a rice-like consistency is reached.
4. Add cauliflower “rice” to the mixture and stir well.
5. Repeat step 3 with the broccoli florets and add them into the mixture.
6. Garnish with chopped avocado and serve. (Room temperature is best.)
7. Drain off excess water as it accumulates.