Mighty salad

Discover the power of fresh ingredients with our mighty salad recipe. Packed with vibrant flavors and a perfect balance of textures for a truly satisfying dish.

Ingredients:

• Kernels from 1 ear of corn
• 1 red bell pepper, diced
• Grapeseed oil, for roasting and dressing
• Salt and freshly ground pepper
• 1 jalapeño, seeded and roughly chopped
• 1 clove garlic, minced
• 1 teaspoon cumin
• 2 tablespoons lime juice
• 1 tablespoon white wine vinegar
• 95 grams cooked wild rice
• 95 grams arugula
• 5 grams mint leaves
• 20 grams bean sprouts
• 30 grams feta
• Half an avocado
• 40 grams cooked chickpeas
• A big handful of cilantro leaves

Instructions:

1. Preheat the oven to 400°F. Mix the corn and bell pepper on a baking sheet lined with parchment paper. Sprinkle with salt, pepper, and sufficient grapeseed oil for a thin coating. Bake until the vegetables are soft, approximately 15 minutes.
2. While the vegetables are in the oven, prepare the dressing: Blend the jalapeño with white wine vinegar, salt, and pepper in a food processor. Blend until creamy, then gradually pour in grapeseed oil until well combined. Taste and season as needed.
3. In a large bowl, combine the corn and peppers with the remaining ingredients. Mix with the dressing, season to taste, and enjoy!

Summary:

• Calories: 564 kcal
• Fat: 32 g
• Protein: 19 g
• Carbs: 60 g
• Potassium: 1527 mg
• Magnesium: 167 mg