• Cup Noodles (spicy flavors go great with the eggs, corn and cheese)
• Egg
• Canned Corn or cooked corn
• Shredded cheese of choice
• (optional) Green onions

1. Follow cup noodle instructions to boil water and fill.
2. Immediately add egg and stir to facilitate cooking.
3. Close the lid and let cook to amount of time in cup noodle instructions
4. 30 seconds before the end of that time, add corn and cheese.
5. Close the lid to allow cheese to melt
6. Add green onions and enjoy!

1. Obtain a bottle or jar of mustard
2. Find pickles
3. Drizzle mustard onto pickles however you like
4. Eat your flavor-packed creation!

Find the full recipe here:

https://www.shockinglydelicious.com/avocado-cherry-tomato-pine-nut-lime-vinaigrette-salad/

• 4 firm-ripe California Hass avocados, halved, pitted, peeled, and cut into chunks
• 1 pint cherry or grape tomatoes, halved crosswise
• 1/4 cup pine nuts, toasted
• 1/4 cup Lime Vinaigrette (recipe below)
• Coarse salt and freshly ground black pepper
• Lime Vinaigrette
• Juice of 2 to 3 limes, (about 1/4 cup)
• 1 tablespoon honey or agave nectar
• 1 teaspoon Dijon mustard
• 1 garlic clove, minced
• 1 teaspoon coarse salt
• 1 teaspoon freshly ground black pepper
• 2/3 cup canola oil
• 3 tablespoons chopped fresh cilantro leaves

1. In a mixing bowl, combine the avocados, tomatoes and pine nuts.
2. Make vinaigrette: In a blender, combine the lime juice, honey, mustard, garlic, salt, and pepper. Blend on medium speed for a few seconds, and then reduce the speed to low. With the motor running, slowly add the oil until emulsified. Pour into a container or jar and mix in the cilantro. Keep any leftover vinaigrette covered in the refrigerator for up to 1 week.
3. Add vinaigrette to salad. Toss gently
4. Season generously with salt and pepper. Serve chilled.

• Cherries
• Flaky salt

1. Sprinkle salt onto cherries a little bit at a time
2. Toss to coat evenly
3. Season to taste