Delicious Corn Avocado Salad With Lemon Feta Vinaigrette

Step 1

PREP: Corn - Preheat the oven to 400f. Shuck and clean two-three ears of corn, rub with olive oil and sprinkle with salt—Cook in the oven for 15 minutes. To achieve charring, turn the oven to broil for 1 -2 minutes at the end of the 15-minute cook time. Keep a close eye as the corn can go from char to burn quickly. Once the corn is cooked and cooled, slice the kernels from the cob. Other ingredients - Cook the 1 cup of pasta according to the directions on the box.

Step 2

DRESSING: Mix 3 tablespoons of olive oil, 1 tablespoon of red wine vinegar, juice of ½ lemon, 2 tablespoons of feta cheese, ½ the green onions, and salt and pepper to taste.

Step 3

ARRANGE: In a large bowl, place 2 cups of arugula and toss with ½ of the dressing until well coated. Top with corn kernels, avocado, cherry tomatoes, pasta, green onions, basil leaves, and feta cheese. Top with the remaining dressing.