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Fresh Mozzarella Salad with Avocado, Roasted Corn and Grape Tomatoes

4

ears sweet corn, in the husk

1/2

pound

fresh mozzarella, cut into 1?4-inch cubes, or bocconcini

2

ripe avocados, halved, peeled, and cut into 1?4-inch cubes

1

?2 pint grape or other small tomato varieties, halved

8

to 10 fresh basil leaves, cut into thin strips

Sea, salt and freshly ground black pepper to taste

1

?2 cup Summer Herb Vinaigrette, (recipe follows)

Several, handfuls of young arugula or baby greens

1

Preheat the oven to 400 F. Soak the corn in the sink or a bowl filled with cold water for 10 to 15 minutes. Place on a baking sheet with sides and roast for 20 to 25 minutes, until the kernels are tender. Cool to room temperature, then pull off and discard the husks and silks. Cut the kernels off the cob into a large bowl.

2

Add the mozzarella, avocados, tomatoes, basil, salt and pepper to the bowl with the corn. Drizzle 1?2 cup of the vinaigrette over the salad and toss gently. Be careful not to over-mix or mash the avocado. Season with more salt, pepper or vinaigrette to taste. Serve on a bed of the arugula or baby greens.

Servings: 1

Yield:

Nutrition Facts

Serving size: Entire recipe (13.5 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 6 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

661.7

Calories From Fat (69%)

459.4

% Daily Value

Total Fat 54.78g

84%

Saturated Fat 8.13g

41%

Cholesterol 0mg

0%

Sodium 55.04mg

2%

Potassium 2701.02mg

77%

Total Carbohydrates 47.08g

16%

Fiber 37.1g

148%

Sugar 1.65g

 

Protein 15.05g

30%