Our corn, avocado, and arugula salad showcases the finest seasonal ingredients, resulting in a vibrant and flavorful dish. Tossed in a fragrant basil dressing, this salad is sure to impress at any summer gathering and serves as a quick, healthy side for busy weeknights.
WHY WE LOVE THIS RECIPE
Summer in a Bowl: This salad celebrates one of our favorite summer veggies: corn. Combined with creamy avocados and peppery arugula, it’s the perfect way to embrace the season!
Super Green: You’ll feel revitalized after enjoying this vibrant salad filled with arugula, avocado, corn, and a herby basil-parsley vinaigrette. Its freshness beautifully balances the richness of summer BBQ dishes.
Best Way to Use Basil: If you’re like us, you might have an abundance of basil from your garden or the store just waiting to be used. A basil vinaigrette is a fantastic way to put that basil to good use and prevent it from going to waste.
Perfectly Balanced: This corn, avocado, and arugula salad is far from ordinary. It offers a delightful medley of flavors—sweet corn, creamy avocado, peppery arugula, briny artichokes, salty olives, and refreshing herbs. Every bite is a burst of deliciousness!
INGREDIENTS
Basil Vinaigrette:
- ½ cup olive oil
- 2 tbsp freshly squeezed lemon juice
- ¼ cup fresh parsley
- ¼ cup fresh basil
- ½ tsp kosher salt
- ¼ tsp black pepper
- ¼ 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
- ½ cup Castelvetrano olives, halved
- 2 avocados, diced
- For topping: shaved Parmesan (vegan or regular)
INSTRUCTIONS
- Cook the Corn:
In a large pot, bring water to a boil and add the corn. Check for doneness after 5 minutes.
Alternative Cooking Method: Grill the corn by husking it, wrapping each cob in a damp paper towel, and then in aluminum foil. Grill for about 15 minutes, turning halfway. - Make the Vinaigrette:
In a blender or food processor, combine all vinaigrette ingredients:- ½ cup olive oil
- 2 tbsp lemon juice
- ¼ cup fresh parsley
- ¼ cup fresh basil
- ½ tsp kosher salt
- ¼ tsp black pepper
- ¼ tsp agave
- Pulse until well combined.
- Prepare the Salad:
In a large bowl, toss the arugula with about half of the vinaigrette. - Add Ingredients:
Cut the corn off the cobs and add it to the arugula along with the quartered marinated artichokes, halved Castelvetrano olives, and diced avocados. - Combine:
Add the remaining vinaigrette and toss well to combine. - Garnish:
Top with shaved Parmesan (vegan or regular) before serving.
NOTES
- Storage: If possible, store the vinaigrette separately from the salad to prevent sogginess. The salad can be stored in an airtight container in the fridge for 2-3 days.
- Arugula Options: You can use either baby or full-size arugula. This salad also works well with other leafy greens like baby kale, spinach, or mixed salad greens.
- Artichokes: Marinated artichokes from a jar add extra flavor. Water-packed artichokes can be used if marinated ones are unavailable.
- Olives: Castelvetrano olives are recommended for their firm texture and mild flavor. Pre-pitted olives can save prep time.
NUTRITION INFORMATION (PER SERVING)
- 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