Corn Avocado Arugula Salad with Basil Vinaigrette

Corn Avocado Arugula Salad with Basil Vinaigrette is the perfect dish for any occasion. This vibrant salad combines sweet corn, creamy avocado, and peppery arugula, all tossed in a fresh basil vinaigrette. It’s not only a great side for summer barbecues, but it also makes a delightful main course for light lunches or dinners. With its colorful ingredients and refreshing flavors, this salad will impress everyone at your table.

Why You’ll Love This Recipe

• Fresh Ingredients: The corn, avocado, and arugula are all seasonal favorites that bring freshness to your plate.
• Quick Preparation: Ready in just 25 minutes, this salad is perfect for busy weeknights.
• Versatile Serving Options: Enjoy it as a side or make it a meal by adding protein like grilled chicken or shrimp.
• Healthy and Nutritious: Packed with healthy fats from avocados and fiber from vegetables, this salad is as good for you as it is delicious.
• Crowd-Pleasing Flavor: The herbaceous basil vinaigrette adds an irresistible zing that elevates the whole dish.

Tools and Preparation

To make your Corn Avocado Arugula Salad with Basil Vinaigrette seamlessly, having the right tools is essential. These will help you efficiently prepare each component while ensuring the best results.

Essential Tools and Equipment

• Large pot
• Blender or food processor
• Sharp knife
• Cutting board
• Large mixing bowl

Importance of Each Tool

• Large pot: Ideal for boiling corn quickly and efficiently.
• Blender or food processor: Perfect for creating a smooth, flavorful vinaigrette in no time.
• Sharp knife: Ensures clean cuts when preparing your vegetables and fruit.

Ingredients

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.

For the 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

For the 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)

How to Make Corn Avocado Arugula Salad with Basil Vinaigrette

Step 1: Cook the Corn

In a large pot, bring water to a boil. Once boiling, add 4 ears of corn. Check for doneness after 5 minutes.

Step 2: Prepare the Vinaigrette

Grab your 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

Pulse until well combined.

Step 3: Toss the Arugula

In a large mixing bowl, add arugula. Toss with about half of the prepared vinaigrette to coat evenly.

Step 4: Add Remaining Ingredients

Using a sharp knife, cut the cooked corn off of your boiled or grilled cobs. Add the corn to the arugula along with:
1 cup quartered marinated artichokes
1/2 cup halved castelvetrano olives
2 diced avocados

Step 5: Final Touches

Add the remaining vinaigrette to the bowl and toss well to combine all ingredients. Garnish with shaved parmesan (vegan or regular) before serving.

Enjoy your vibrant Corn Avocado Arugula Salad with Basil Vinaigrette!

How to Serve Corn Avocado Arugula Salad with Basil Vinaigrette

This Corn Avocado Arugula Salad with Basil Vinaigrette is a vibrant and fresh dish, perfect for any occasion. Whether you’re hosting a summer barbecue or enjoying a cozy weeknight dinner, here are some delightful serving suggestions to elevate your meal.

As a Standalone Dish

• This salad makes for a refreshing main course, especially during hot summer days. It’s light yet satisfying due to the healthy fats from avocados and olives.

With Grilled Meats

• Pair this salad with grilled chicken or steak. The herbaceous vinaigrette complements the smoky flavors of grilled meats beautifully.

On a Bed of Quinoa

• Serve the salad over a bed of cooked quinoa for added protein and texture. This combination creates a filling yet nutritious meal.

As a Picnic Option

• Pack this salad for your next outdoor adventure. It’s easy to transport and tastes great even after sitting for a while, making it ideal for picnics.

Accompanied by Crusty Bread

• Serve with slices of fresh, crusty bread or baguette. This adds an enjoyable crunch and is perfect for scooping up the delicious salad.

With Additional Toppings

• Customize your salad by adding nuts or seeds for extra crunch. Try toasted pine nuts or sunflower seeds as tasty options.

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How to Perfect Corn Avocado Arugula Salad with Basil Vinaigrette

To make your Corn Avocado Arugula Salad with Basil Vinaigrette even more delightful, consider these helpful tips.

• Use Fresh Ingredients: Always choose fresh corn and ripe avocados to enhance flavor and texture.
• Adjust Seasoning: Feel free to tweak the vinaigrette ingredients based on personal taste preferences; add more lemon juice for acidity.
• Chill Before Serving: Allow the salad to chill in the refrigerator for about 30 minutes before serving. This helps flavors meld together.
• Opt for Different Greens: Experiment with other greens like spinach or kale if you want to switch up the base.
• Add Protein: Consider adding grilled shrimp or chickpeas to make this salad more filling and nutritious.
• Presentation Matters: Garnish the salad with extra herbs or edible flowers for an impressive presentation at gatherings.

Best Side Dishes for Corn Avocado Arugula Salad with Basil Vinaigrette

This refreshing salad pairs well with various side dishes that complement its vibrant flavors. Here are some excellent options:

1. Grilled Vegetable Skewers – Marinated seasonal vegetables skewered and grilled until tender, providing a smoky flavor.
2. Roasted Sweet Potatoes – Sweet potatoes roasted until crispy add a sweet contrast that enhances the overall meal.
3. Garlic Bread – Slices of garlic bread brushed with olive oil offer a crunchy side that’s perfect for scooping up salad.
4. Pasta Primavera – A light pasta dish featuring fresh seasonal veggies that pair nicely with the herb dressing of the salad.
5. Stuffed Bell Peppers – Bell peppers filled with quinoa, beans, and spices create a hearty complement while maintaining freshness.
6. Cucumber Tomato Salad – A light side made with cucumbers and tomatoes dressed in vinegar enhances the refreshing nature of the main dish.
7. Hummus and Veggies – A platter of hummus paired with fresh cut vegetables provides additional crunch and nutrients.
8. Caprese Skewers – Cherry tomatoes, mozzarella, and basil drizzled with balsamic glaze offer a classic Italian flavor that works well alongside the salad.

Common Mistakes to Avoid

Preparing the Corn Avocado Arugula Salad with Basil Vinaigrette can be easy, but there are common pitfalls to watch out for.

• Using Overripe Avocados: Overripe avocados can ruin the texture of your salad. Select firm avocados that yield slightly to pressure for the best results.
• Skipping Fresh Herbs: Fresh herbs make a huge difference in flavor. Always use fresh basil and parsley instead of dried herbs for your vinaigrette.
• Not Grilling the Corn: Grilled corn adds a smoky flavor that’s hard to achieve otherwise. If you have time, grill the corn instead of boiling it for a richer taste.
• Overdressing the Salad: Adding too much dressing can make your salad soggy. Start with half of your vinaigrette, then add more as needed to taste.
• Ignoring Seasoning: Under-seasoning is a common mistake. Ensure you season with enough salt and pepper to enhance all the flavors in the salad.

Refrigerator Storage

• Store leftovers in an airtight container.
• The salad is best enjoyed fresh but can be refrigerated for up to 2 days.
• For optimal freshness, keep the dressing separate until ready to serve.

Freezing Corn Avocado Arugula Salad with Basil Vinaigrette

• Freezing this salad is not recommended due to the texture changes in avocado and arugula once thawed.
• Consider freezing only cooked corn if you want to store some components.

Reheating Corn Avocado Arugula Salad with Basil Vinaigrette

• Oven: Preheat your oven to 350°F (175°C) and warm ingredients on a baking sheet for about 10 minutes.
• Microwave: Place salad in a microwave-safe bowl, cover loosely, and heat for 30 seconds at a time until warm.
• Stovetop: Heat in a pan over low heat while stirring gently until warmed through; this helps retain texture.

Frequently Asked Questions

Can I make Corn Avocado Arugula Salad with Basil Vinaigrette ahead of time?

You can prepare most components ahead, but it’s best to add avocado just before serving to prevent browning.

What can I substitute for arugula in this salad?

Spinach or mixed greens can be great substitutes if you prefer a milder flavor or want something different.

How do I customize my Corn Avocado Arugula Salad with Basil Vinaigrette?

Feel free to add grilled chicken, feta cheese, or other seasonal vegetables like bell peppers or cherry tomatoes for added flavor and nutrition.

Is this salad gluten-free?

Yes, all ingredients are naturally gluten-free, making this salad a safe choice for those with gluten sensitivities.

Final Thoughts

The Corn Avocado Arugula Salad with Basil Vinaigrette is not just refreshing; it’s also versatile and easy to customize. Whether you serve it at summer gatherings or enjoy it as a quick weeknight side dish, this salad will impress your family and friends. Try adding different proteins or veggies based on your preferences!