CORN, TOMATO AND AVOCADO SALAD
277 Calories per serving
6-8 ears sweet white corn
1-2 pounds heirloom baby tomatoes (or tomato wedges), mixed colors if available
2 cups cilantro leaves
1 jalapeno, seeds removed and finely diced
4 cups arugula leaves
2 limes, juiced
3 Tbs. red wine vinegar
1/4 cup extra virgin olive oil (plus more to drizzle on top)
1 avocado, sliced
Salt and pepper to taste
Bring a large pot of water to a boil and add about 2 teaspoons salt. Add the corn to the boiling water and cook for 2 minutes. Drain and immediately put corn in an ice water bath (or run under very cold water) to stop the cooking.
Cut the kernals off of the corn cobs and place in a large mixing bowl. Fold in the tomatoes, cilantro, jalapeno, arugula, lime juice, red wine vinegar, olive oil, salt and pepper. Spoon on to a serving platter and arrange the sliced avocado around the sides of the salad.
Sprinkle with salt and pepper and drizzle olive oil over top.
Place a wet paper towel on your cutting board so that the corn will not go flying when you cut if off the cob.
Toss the arugula into the salad at the last minute to avoid wilting.