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Salads | |
| Dressing (ancho) ½ teaspoon lime zest 1 tablespoon lime juice 1 garlic clove, grated ⅓ cup mayonnaise ¼ teaspoon ancho chile powder ⅛ teaspoon smoked paprika 2 tablespoons extra virgin olive oil Salt and freshly ground black pepper Dressing (chipotle aioli) ¼ cup greek yogurt, non-fat, plain 1 clove garlic crushed/minced 2 tablespoons lime juice, and zest of one lime ¼ teaspoon chipotle pepper, ground, or 1 to 2 teaspoon of adobo sauce from a can of chipotle peppers to taste depending on your like of spice ¼ teaspoon cumin, ground 1 tablespoon olive oil ¼ teaspoon kosher salt black pepper Salad 4 cups cooked corn kernels (about 4 cobs) 3 handfuls baby arugula 4-5 radishes, thinly sliced ¼ cup coarsely chopped cilantro Salt and freshly ground black pepper ½ cup crumbled feta or cotija cheese 2 tablespoons toasted pumpkin seeds (optional) | |
| Make the dressing In a small bowl, whisk together ingredients. Season with salt and pepper to taste. Assemble the salad In a large bowl, toss the corn kernels with the arugula, radishes and cilantro. Add the dressing and toss to coat. Season with salt and pepper. Sprinkle with the feta or cotija cheese and the pumpkin seeds (if using); serve it up! | |
Unrated | |
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