Ingredients
2 cups wild rice, cooked
4 cups baby arugula
2 ears fresh corn
1.5 cups zucchini, cut into 1/2" pieces
1/2 cup sweet onion, sliced into thin wedges
1/2 tablespoon olive oil
4 slices thick sliced bacon
1 piece medium avocado
1/2 cup greek yogurt
1 ounces juice of 1/2 lemon
2 tablespoons olive oil
1 tablespoon water
1 tablespoon parsley, fresh
1/2 teaspoon salt
1/2 teaspoon basil, dried
Preparation
OK, you need to cook the wild rice in advance and let it cool. The rest takes only 20 minutes
Shuck the corn and drop into unsalted water. Set heat to high. Bring to boil, wait 3 minutes and turn off. Remove ears from pot to cool.
Chop zucchini into 1/2" pieces. Combine with sliced onion and olive oil, and either saute on high heat or roast in a convection toaster oven (I do the latter) until onions start to brown and zucchini starts to soften. Don’t overcook.
Cook the bacon. The bacon is key, find meaty, thick strips. Drain and chop into generous pieces.
Combine avocado, yogurt, lemon juice, olive oil, water, parsley, salt and basil in a food processor and whirl until smooth and creamy. Add water to desired consistency. You want about the same as the greek yogurt, not sour cream thick, not runny.
Cut the kernels off the corn.
