Avocado Tomato Corn Salad

Salad:

• 1 cup romaine lettuce or cos lettuce, shredded
• 2 corn ears of cooked corn, shucked and cut off the cob - or 14 ounce can corn kernels, drained
• 2 avocados large, ripe, halved, peeled, stones removed and diced
• 9 ounces grape tomatoes halved
• ⅛ red onion thinly sliced

Dressing:

• 2 tablespoons lime juice fresh
• 2 tablespoon olive oil
• 1-2 tablespoons fresh cilantro chopped, or parsley
• ½ teaspoon salt to season
• ⅓ teaspoon red chili flakes
• 1 pinch cumin
• 1 clove garlic minced, optional