Instant Vortex ROASTED CORN SALAD WITH AVOCADO AND TOMATO

This salad is AMAZING!! So fresh and light with a sweet and tangy flavor. Roasting the corn in the Instant Vortex makes the corn tender and brings the sweetness out!! It’s easy, simple and delicious!

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4 ears fresh corn — husked with silks removed
1 tablespoons extra-virgin olive oil
2 teaspoons kosher salt
3/4 teaspoon black pepper
1 pint halved cherry tomatoes — about 2 cups
2 cups packed arugula
1 medium avocado — peeled, pitted, and diced
1 small red bell pepper — cored and finely chopped ( I used Sweet mini bell peppers )
3 green onions — finely chopped
1/4 cup chopped fresh cilantro

FOR THE DRESSING:
1/4 cup fresh lime juice — from about 2 limes
2 tablespoons extra-virgin olive oil
1 tablespoon honey
1 teaspoon paprika
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 teaspoon onion powder

Steps
Preheat the Instant Vortex Roast 400 degrees F.
Rub the corn with olive oil
Roast the corn for 14 minutes, turning after 7 minutes, until ears are lightly browned. Remove from the Instant Vortex and let cool.
Carefully cut the kernels from the cob and transfer them to a large mixing bowl. Add the cherry tomatoes, arugula, avocado, bell pepper, green onions, and cilantro.
In a small bowl, stir together the lime juice, olive oil, honey, paprika, salt, pepper, and onion powder. Pour over the salad and toss to combine. Serve at room temperature.

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