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roasted corn tomato and avocad Salad




Source of Recipe


Sacramento Bee (Elizabeth Falkner)


Recipe Introduction


Serves 12. This vegetarian recipe comes from the website Food & Wine (www. foodandwine.com) and is credited to Elizabeth Falkner. It can easily be made vegan by using dairy-free cheese, such as Daiya brand.

Non-vegetarians will also enjoy this colorful and delicious make-ahead summer dish.


Recipe Link: http://www.sacbee.com/2011/07/13/3764837/recipe-tomato-avocado-and-roasted.html

List of Ingredients




5 ears of corn, shucked

1/2 cup plus 2 tablespoons extra-virgin olive oil, divided use

Salt and freshly ground pepper

1/2 cup raw pumpkin seeds

3 tablespoons fresh lime juice

2 tablespoons sherry vinegar

1 teaspoon sugar

1/4 teaspoon hot sauce

1/8 teaspoon cinnamon

1 1/2 pounds arugula (4 bunches) large stems discarded, leaves torn into bite-size pieces

3 ripe avocados, peeled, pitted and cut into 1/2-inch dice

2 large red tomatoes, cut into 1/2-inch dice

2 large yellow tomatoes, cut into 1/2-inch dice

2 medium cucumbers, peeled, seeded and cut into 1/4-inch dice

3 ounces (3/4 cup) queso fresco or ricotta salata, crumbled

Recipe



Preheat oven to 500 degrees. Place corn on a rimmed baking sheet. Drizzle corn with 2 tablespoons of the olive oil. Season ears with salt and pepper. Cook about 25 minutes, turning a few times, until the kernels are browned. Cool. Cut kernels from cobs and transfer to a bowl.

Turn the oven down to 400 degrees. Place the pumpkin seeds in a pie plate and bake for 4 minutes until lightly browned. Transfer to another plate to cool.

Place 1/2 cup of the corn kernels in a blender. Add lime juice, vinegar, sugar, hot sauce and cinnamon, and purée. With the blender on, add the remaining olive oil in a thin stream and blend until emulsified. Scrape vinaigrette into a bowl and season with salt and pepper.

In a large bowl, toss remaining corn kernels with arugula, avocados, red and yellow tomatoes and cucumbers. Add the vinaigrette and toss well. Mound salad on a large platter. Scatter pumpkin seeds and crumbled cheese on top and serve.

Per serving: 346 cal.; 7 g pro.; 22 g carb.; 27 g fat (5 sat., 15 monounsat., 4 polyunsat., 3 other); 2 mg chol.; 170 mg sod.; 8 g fiber; 3 g sugar; 68 percent calories from fat.