Tomato, Avocado and Roasted-Corn Salad Recipe

Name: Tomato, Avocado and Roasted-Corn Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 ears of corn, shucked; 1/2 cup plus 2 tablespoons extra-virgin olive oil; 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 avocadospeeled, 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 cucumberspeeled, seeded and cut into 1/4-inch dice; 3 ounces queso fresco or ricotta salata, crumbled (3/4 cup)

Servings: persons

5 ears of corn, shucked
1/2 cup plus 2 tablespoons extra-virgin olive oil
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 avocadospeeled, 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 cucumberspeeled, seeded and cut into 1/4-inch dice
3 ounces queso fresco or ricotta salata, crumbled (3/4 cup)

1
Preheat the oven to 500.
2
On a rimmed baking sheet, drizzle the corn with 2 tablespoons of the olive oil.
3
Season the ears with salt and pepper and roast for about 25 minutes, turning a few times, until the kernels are browned; let cool.
4
Cut the kernels from the cobs and transfer to a bowl.
5
Turn the oven down to 400.
6
Spread the pumpkin seeds in a pie plate and bake for about 4 minutes, or until lightly browned.
7
Transfer to a plate to cool.
8
Put 1/2 cup of the corn kernels in a blender.
9
Add the lime juice, sherry vinegar, sugar, hot sauce and cinnamon and puree.
10
With the machine on, add the remaining 1/2 cup of olive oil in a thin stream and blend until emulsified.
11
Scrape the vinaigrette into a bowl and season with salt and pepper.
12
In a large bowl, toss the remaining corn kernels with the arugula, avocados, red and yellow tomatoes and cucumbers.
13
Add the vinaigrette and toss well.
14
Mound the salad on a large platter, scatter the pumpkin seeds and crumbled cheese on top and serve.

433

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 5 ears of corn, shucked, 1/2 cup plus 2 tablespoons extra-virgin olive oil, Salt and freshly ground pepper, 1/2 cup raw pumpkin seeds, and more.

Yes, Tomato, Avocado and Roasted-Corn Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Tomato, Avocado and Roasted-Corn Salad

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