We’re going to go ahead and say it…summer is here! Although it’s not official for about another month (which seems so long!), we’ve had some truly beautiful weather in the last few weeks. A good mix of rain and sun means our veggie & herb garden has already grown quite a bit, so we’re getting the most out of it by enjoying this summery make-ahead side dish salad for Memorial Day weekend. We think this Corn, Avocado and Arugula Salad with Basil Vinaigrette will be a crowd-pleaser at any summer party.
We have a pretty exciting weekend here in the Crowded Kitchen household. My fiancé’s family is coming in from NYC for the long weekend! Brent and I are getting married on September 1st in western MA and our wedding is going to be relatively small. So instead of hosting a bridal shower, we decided to spend this Memorial Day weekend with family and close friends celebrating our engagement. We’ll be spending lots of time cooking, eating, drinking (duh) and enjoying the beautiful weather. I can’t wait!
On to the salad (which is why you’re probably here); the basil vinaigrette is probably my favorite component. It brings all of the flavors together and tastes even better when it sits for a while. So you can definitely make it ahead of time and refrigerate. We started this simple salad with avocado, tomatoes, grilled corn and arugula. Then we also threw in some marinated artichokes and castelvetrano olives for an added layer of texture and salt. If you’re one of those people that really hates olives (like my lovely fiancé), you can certainly leave them out.
And while you’re serving up this vegan summer salad for a crowd, why not sip on a Key Lime Cucumber Gin Cocktail?
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PinDescription
A basil vinaigrette brings this refreshing salad together.
Ingredients
Basil Vinaigrette:
- 1/2 cup + 2 tbsp olive oil
- 2 tbsp lemon juice
- 2 tbsp fresh parsley
- 4 tbsp fresh basil
- 1 1/2 tsp fresh oregano
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp agave
Salad:
- 1 cup cherry tomatoes, halved or quartered
- 4 ears of corn, grilled or boiled
- 4 cups arugula
- 1 cup marinated artichokes, quartered
- 1/2 cup castelvetrano olives, halved
- 2 avocados
Instructions
- To make dressing in a blender, combine all vinaigrette ingredients and pulse until emulsified.
- Grill ears of corn (or boil). Using a sharp knife, cut corn off cob and add to a large bowl. Add additional ingredients and toss with vinaigrette. Enjoy immediately or store in refrigerator.
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