Watermelon Roasted Peach and Cobbed Corn Arugula

Ingredients:

  • 5 ounces (141 g) arugula

  • 3 cups spring mix lettuce

  • 1 cobb of corn

  • 2 cups watermelon, cubed

  • 2 large peaches, sliced and roasted with 1 tablespoon Pompeian Organic Olive Oil

  • 1/4 red onion, sliced thin

  • 1 avocado, sliced

  • salt & pepper, to taste

Dressing

  • 1/3 cup Pompeian Organic Olive Oil

  • 2 tablespoons lemon juice

  • 1/2 teaspoon salt

  • 1/4 teaspoon pepper

Instructions:

  • Preheat your oven to 400 degrees F.

  • Boil a pot of water.

  • Shuck the corn and place into boiling water and boil for about 10-15 minutes, until tender.

  • Add the peach slices to an oiled baking sheet and then drizzle with more olive oil and sprinkle with salt. Roast for 15 minutes.

  • While the corn and peaches are cooking, add the arugula and spring mix lettuce to a large bowl.

  • Blend the dressing ingredients together and then pour over the lettuce. Toss.

  • Add the sliced red onion and watermelon. Toss.

  • Remove the peaches from the oven, and toss them into the salad.

  • Cut the corn from the cobb (will be hot!) and then toss into the salad. Leave some larger chunks of corn.

  • Sprinkle with more salt and pepper if desired and then garnish with avocado slices.

NOTES:

** This salad is best if it's enjoyed immediately as the dressing is already mixed in. If you prefer to have leftover salad, just serve the dressing on the side and skip that step.