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Fresh Corn & Arugula Salad with Queso Fresco

July 4, 2016
  • 4 ears of corn, taken off the cob
  • 3 cups of baby arugula
  • ½ cup roasted sliced almonds
  • ½ cup crumbled queso fresco

Dressing

  • 2 medium lemons, washed, cut in quarters and deseeded
  • ¼ cup water
  • ¼ cup extra virgin olive oil
  • ½ cup cilantro, chopped
  • Salt
  • Pepper

Transfer the ingredients to a blender. Blend till the dressing is creamy and smooth. Dress the salad and serve immediately.

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