Arugula-corn salad
Delicious arugula-corn salad bursting with fresh flavors. Perfect harmony of peppery arugula and sweet corn, finished with zesty dressing. Bon appétit!
Ingredients:
- Juice of 2 limes
- 1/4 cup chopped fresh cilantro
- 1/4 cup grapeseed oil
- 2 tablespoons sour cream
- Kosher salt and freshly ground black pepper
- 2 ears corn, shucked
- 140g baby arugula
- 1 red bell pepper, chopped
- 1 cup grape tomatoes, halved
Instructions:
- To make the cilantro-lime dressing: Mix lime juice, cilantro, grapeseed oil, sour cream, salt, and pepper in a cruet until smooth. Keep it aside until you are prepared to serve the salad.
- To prepare the arugula-corn salad: Boil a large pot of water. Put the corn in and cook until it's slightly tender, for approximately 5 minutes. Wash with cold water to cool it down. Remove the corn kernels from the cobs.
- Put together the arugula, bell peppers, grape tomatoes, and corn kernels in a spacious bowl. Add the dressing and mix well to cover.
Summary:
- Calories: 845 kcal
- Fat: 64 g
- Protein: 15 g
- Carbs: 73 g
- Potassium: 1899 mg
- Magnesium: 189 mg