arugula and corn avacado salad

arugula and corn avacado salad
arugula and corn avacado salad

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4

    ears fresh corn, shucked

  • 1/4

    cup extra-virgin olive oil

  • 2

    tablespoons sherry-wine vinegar

  • 1

    pinch sugar

  • Coarse salt and freshly ground pepper

  • 1

    large yellow tomato, cored and cut into 1/4-inch dice

  • 1

    large red tomato, cored and cut into 1/4-inch dice

  • 1/4

    cup loosely packed fresh basil leaves, coarsely chopped

  • 1

    avocado, cut into 1/4-inch dice

  • 8

    cups (3 bunches) arugula, stems removed

  • 2

    ounces ricotta salata cheese

Directions

Prepare an ice bath; set aside. Cover, and bring a large pot of cold water to a boil over high heat. Add corn, and let simmer, uncovered, until just tender, about 2 minutes. Drain the corn, and transfer to the ice-water bath. When cool, remove from the ice bath. Using a large knife, remove kernels; set aside. In a small bowl, whisk together the 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 fold 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 mixture over arugula. Shave ricotta salata over salad. Serve immediately.

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