Corn, Tomato, And Avocado Salad Recipe
Servings: 8
Ingredients
- 4 x ears fresh corn shucked
- 1/4 c. extra-virgin extra virgin olive oil
- 2 Tbsp. sherry-wine vinegar
- 1 pch sugar Coarse salt to taste Freshly-grnd black pepper to taste
- 1 lrg yellow tomato cored, and cut into 1/4" dice
- 1 lrg red tomato cored, and cut into 1/4" dice
- 1/4 c. fresh basil leaves - (loosely packed) coarsely minced
- 1 x avocado cut 1/4" dice
- 8 c. arugula - (3 bunches) stems removed
- 2 ounce ricotta salata cheese
Directions
- Prepare an ice bath; set aside. Cover, and bring a large pot of cool water to a boil over high heat. Add in corn, and let simmer, uncovered, till just tender, about 2 min. Drain the corn, and transfer to the ice-water bath. When cold, remove from the ice bath. Using a large knife, remove kernels; set aside.
- In a small bowl, whisk together the extra virgin olive oil, vinegar, sugar, salt, and pepper; set aside. In a large bowl, combine corn, tomatoes, and basil. Drizzle with half of the dressing, and toss to coat. Gently mix in the diced avocado.
- Place arugula in a medium bowl. Drizzle with remaining dressing, and toss to coat. Transfer to a large platter. Arrange vegetable mix over arugula. Shave ricotta salata over salad. Serve immediately.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 97g | |
| Recipe makes 8 servings | |
| Calories 112 | |
| Calories from Fat 85 | 76% |
| Total Fat 9.62g | 12% |
| Saturated Fat 1.35g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 14mg | 1% |
| Potassium 283mg | 8% |
| Total Carbs 6.64g | 2% |
| Dietary Fiber 2.2g | 7% |
| Sugars 1.56g | 1% |
| Protein 1.6g | 3% |
