Ingredients
- 2 Tablespoons extra virgin olive oil
- 2 Tablespoons fresh lime juice squeezed
- 2 or more Roasted Pablano chiles chopped – from scratch or canned
- 2 – 3 Ears of Corn
- 1/4 – 1/2 of a small seedless watermelon chopped
- Fresh Baby Spinach leaves – 4 or 5 handfuls
- Thai Basil leaves – remove leaves from 6 to 8 stems – sourced at H-mart but any type of basil will do
- Cilantro tops – one bunch
- Salt and Pepper
- Tamari Lime Seared Tofu (see recipe link below)
Preparation:
- Prep and marinate tofu block (recipe for Tamari Lime Seared Tofu)
- Slice tops from Poblano chiles, remove seeds and lay flat on roasting pan. Roast chiles in a 350º oven for about 40 minutes, until the skins are black and charred. Place in a covered bowl and cover with tea towel. Peel and chop when cooled.
- Steam corn on cob for 4 minutes. Cut kernels from cob. If the corn is freshly picked serve kernels raw.
- Chop watermelon into one inch chunks.
- In the bottom of a salad bowl add 2 Tablespoons of EVOO and 2 Tablespoons lime juice, whisk. Add spinach, basil and cilantro leaves and massage with a gloved hand until greens are glistening wet.
- Gently toss remaining ingredients and plate.
Debbie’s Notes:
Consider grilling the chilis and corn outside if the grill is lit. In this case the chilis should be roasted whole and will take about 8 minutes with one flip. Smoke the corn for a few minutes and prep.
Serve veggie chips on the side with a chilled bottle of Pinot Grigio.
Casual splendor at its best!