Corn, arugula & tomato salad

Experience a burst of flavors with this delightful corn, arugula, and tomato salad. Fresh ingredients blend harmoniously for a culinary delight.

Ingredients:

• 3 ears corn, husks removed
• 1 medium poblano pepper
• Cooking spray
• 3 tablespoons lime juice
• 1 tablespoon honey
• ½ teaspoon ancho chile powder
• ½ teaspoon salt, divided
• ¼ cup avocado oil
• 1 medium tomato, chopped
• ¼ cup crumbled cotija cheese
• ¼ cup chopped fresh cilantro
• 1 avocado, chopped
• 6 cups coarsely chopped romaine lettuce

Instructions:

1. Preheat grill to a high temperature of 450 to 260 °C. Lightly spray corn and poblano with cooking oil. Grill, without covering, until slightly charred and tender, for about 10 to 12 minutes, turning from time to time. Remove the corn from the grill. Keep grilling the poblano until completely charred and blackened on the outside, for an additional 3 to 5 minutes. Let it cool down for approximately 10 minutes.
2. Combine lime juice, honey, ancho chile powder, and 1/4 teaspoon of salt in a small bowl. Gradually mix in avocado oil until well combined. Set the mixture aside.
3. Slice the corn kernels off the cobs. Skin the poblano, discard the seeds, and roughly chop it. Mix the corn kernels, chopped poblano, tomato, cheese, and cilantro in a medium-sized bowl. Gently stir in the avocado and season it with the remaining 1/4 teaspoon salt.
4. Mix romaine lettuce and 3 tablespoons of the prepared vinaigrette in a large bowl; then, transfer it to a serving platter. Top it with the corn and avocado mix and drizzle with the remaining vinaigrette.

Summary:

• Calories: 1640 kcal
• Fat: 93 g
• Protein: 34 g
• Carbs: 206 g
• Potassium: 3872 mg
• Magnesium: 319 mg