Tomato Avocado And Roasted Corn Salad
Ingredients
- 5 ears of corn, shucked
- 1/2 cup plus 2 tablespoons extra-virgin olive oil
- Salt and freshly ground pepper
- 1/2 cup raw pumpkin seeds
- 3 tablespoons fresh lime juice
- 2 tablespoons sherry vinegar
- 1 teaspoon sugar
- 1/4 teaspoon hot sauce
- 1/8 teaspoon cinnamon
- 1 1/2 pounds arugula (4 bunches), large stems discarded, leaves torn into bite-size pieces
- 3 ripe avocados—peeled, pitted and cut into 1/2-inch dice
- 2 large red tomatoes, cut into 1/2-inch dice
- 2 large yellow tomatoes, cut into 1/2-inch dice
- 2 medium cucumbers—peeled, seeded and cut into 1/4-inch dice
- 3 ounces queso fresco or ricotta salata, crumbled (3/4 cup)
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