Description
Indulge in the refreshing flavors of our Corn Avocado Arugula Salad with Basil Vinaigrette. This vibrant dish is a delightful combination of sweet corn, creamy avocado, and peppery arugula, all drizzled with a zesty basil vinaigrette. Perfect for summer gatherings or a light weeknight dinner, this salad is not only visually appealing but also packed with nutrients. The fresh ingredients come together in just 25 minutes, making it an ideal choice for busy lifestyles. Whether served as a main course topped with grilled chicken or as a side dish at barbecues, this salad will surely impress your guests.
Ingredients
Scale
- 4 ears of corn (about 3 cups kernels)
- 4 cups baby arugula
- 2 ripe avocados, diced
- 1 cup marinated artichokes, quartered
- 1/2 cup castelvetrano olives, halved
- For the vinaigrette: olive oil, lemon juice, fresh parsley, fresh basil, kosher salt, black pepper, agave
Instructions
- Cook corn in boiling water for about 5 minutes until tender; drain and let cool.
- In a blender, combine olive oil, lemon juice, parsley, basil, salt, pepper, and agave; blend until smooth.
- In a large bowl, toss arugula with half the vinaigrette to coat.
- Cut corn off cobs and add to arugula along with artichokes, olives, and diced avocados.
- Drizzle remaining vinaigrette over the salad and toss gently to combine. Serve garnished with shaved parmesan.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling/Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 2g
- Sodium: 240mg
- Fat: 24g
- Saturated Fat: 3g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 10g
- Protein: 5g
- Cholesterol: 0mg