Mighty Salad

Name: Mighty Salad
Ingredients: Kernels from 1 ear of corn; 1 red bell pepper, diced; Grapeseed oil, for roasting and dressing; Salt and freshly ground pepper; 1 jalapeno, 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

17 ingredients

3 steps

Ingredients

Kernels from 1 ear of corn
1 red bell pepper, diced
Grapeseed oil, for roasting and dressing
Salt and freshly ground pepper
1 jalapeno, 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

Directions

1

Preheat the oven to 400°F. Combine the corn and bell pepper on a lined baking sheet. Toss with salt, pepper, and enough grapeseed oil to coat. Roast until the vegetables are tender, about 15 minutes.
2

While the vegetables roast, make the dressing: Combine the jalapeno through the white wine vinegar with salt and pepper in a food processor. Process until smooth, then slowly drizzled in grapeseed oil until amalgamated. Taste and adjust seasoning.
3

Combine the corn and peppers with everything else in a big bowl. Toss with dressing, adjust seasoning, and eat!