Description
Our corn, avocado and arugula salad uses the best seasonal ingredients to create a fresh, delicious salad with an herbaceous basil dressing that will be a crowd-pleaser at any summer party and an easy, healthy side dish for a busy weeknight.
Ingredients
Basil Vinaigrette:
- 1/2 cup olive oil
- 2 tbsp freshly squeezed lemon juice
- 1/4 cup fresh parsley
- 1/4 cup fresh basil
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 tsp agave or another liquid sweetener
Salad:
- 4 ears of corn, grilled or boiled (about 3 cups of corn kernels)
- 4 cups baby arugula
- 1 cup marinated artichokes, quartered
- 1/2 cup castelvetrano olives, halved
- 2 avocados, diced
- For topping: shaved parmesan (vegan or regular)
Instructions
-
In a large pot, bring water to a boil and add 4 ears of corn. Check for doneness after 5 minutes.*
-
Grab a blender or food processor. Combine all vinaigrette ingredients (1/2 cup olive oil, 2 tbsp lemon juice, 4 tbsp fresh parsley, 4 tbsp fresh basil, 1/2 tsp salt, 1/4 tsp pepper, 1/4 tsp agave) and pulse until combined.
- Add arugula to a large bowl and toss with about half of the vinaigrette.
-
Using a sharp knife, cut the corn off of your boiled or grilled cobs and add to the arugula along with 1 cup quartered marinated artichokes, 1/2 cup halved castelvetrano olives, and 2 diced avocados.
-
Add remaining vinaigrette and toss well to combine. Garnish with parmesan (vegan or regular).
Notes
*You can also grill the corn. Our favorite way to do this is to husk the corn, wrap each cob in a damp paper towel, and then wrap them again with aluminum foil, and then grill for about 15 minutes, turning the cobs over halfway.
Storage: if possible, store the vinaigrette separately from the salad ingredients to prevent sogginess. The salad will store for 2-3 days in an airtight container in the fridge.
Arugula: You can use full size or baby arugula. This salad would also be great with another leafy green, like baby kale, spinach or mixed salad greens.
Artichokes: We used marinated artichokes from a jar in this recipe, which should be available in the canned food section of your grocery store. The oil-based marinade adds extra flavor to the salad, but you can also use water-packed artichokes if that's what you have on hand.
Olives: We used and recommend Castelveltrano olives for this salad. They're firm, green, and fruity and provide a much milder flavor than most other olives. It's always easiest to purchase pre-pitted olives to shorten prep time.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No cook
- Cuisine: American
Nutrition
- Serving Size: 1 Bowl
- Calories: 593
- Sugar: 11.6 g
- Sodium: 454.2 mg
- Fat: 48.1 g
- Carbohydrates: 45 g
- Fiber: 14.1 g
- Protein: 9.1 g