The Corn Avocado Arugula Salad with Basil Vinaigrette is a vibrant and refreshing dish, perfect for any occasion. This salad combines the sweetness of corn, the creaminess of avocado, and the peppery flavor of arugula. Topped with a fragrant basil vinaigrette, it’s an ideal choice for summer gatherings or as a quick, healthy side dish during busy weeknights. With its bright colors and delicious flavors, this salad will surely impress your guests.
Why You’ll Love This Recipe
- Fresh Ingredients: This salad uses seasonal produce that enhances both flavor and nutrition.
- Quick to Prepare: Ready in just 25 minutes, it’s perfect for those busy evenings.
- Versatile Dish: Works well as a side or a main, suitable for parties or casual dinners.
- Crowd-Pleaser: Its delightful mix of textures and flavors appeals to various palates.
- Healthy Choice: Packed with nutrients, it’s a great way to enjoy wholesome ingredients.
Tools and Preparation
To make your Corn Avocado Arugula Salad with Basil Vinaigrette, you’ll need some essential tools to streamline your cooking process.
Essential Tools and Equipment
- Blender or food processor
- Large pot
- Sharp knife
- Large mixing bowl
Importance of Each Tool
- Blender or food processor: Speeds up the process of making the basil vinaigrette for maximum flavor.
- Large pot: Ideal for boiling corn efficiently without overcrowding.
- Sharp knife: Ensures precision when cutting vegetables, particularly avocados and corn.
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 Garnish
- 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 and add the corn. Check for doneness after 5 minutes. The corn should be tender but still crisp.
Step 2: Prepare the Vinaigrette
Grab a blender or food processor. Combine all vinaigrette ingredients:
1. 1/2 cup olive oil
2. 2 tbsp lemon juice
3. 1/4 cup fresh parsley
4. 1/4 cup fresh basil
5. 1/2 tsp salt
6. 1/4 tsp pepper
7. 1/4 tsp agave
Pulse until everything is well combined.
Step 3: Mix Arugula with Vinaigrette
Add arugula to a large bowl. Toss it lightly with about half of the prepared vinaigrette so that it’s evenly coated.
Step 4: Add Vegetables
Using a sharp knife, cut off the corn from your boiled or grilled cobs. Add this along with:
– 1 cup quartered marinated artichokes
– 1/2 cup halved castelvetrano olives
– 2 diced avocados
Mix these into the arugula gently.
Step 5: Combine and Serve
Add the remaining vinaigrette over your salad mixture and toss well to combine everything evenly. Garnish with shaved parmesan before serving.
Enjoy your delightful Corn Avocado Arugula Salad with Basil Vinaigrette!
How to Serve Corn Avocado Arugula Salad with Basil Vinaigrette
Serving Corn Avocado Arugula Salad with Basil Vinaigrette can elevate any meal or gathering. This vibrant salad is not only a feast for the eyes but also a refreshing dish that pairs well with various cuisines.
As a Standalone Dish
- Perfect for lunch or dinner, this salad can be enjoyed on its own for a light meal that’s both filling and nutritious.
Accompanied by Grilled Proteins
- Pair the salad with grilled chicken, shrimp, or fish. The flavors of the basil vinaigrette complement the smokiness of grilled meats beautifully.
With Crusty Bread
- Serve alongside slices of crusty bread or a fresh baguette. This adds a delightful crunch and is perfect for soaking up any leftover vinaigrette.
At Summer Gatherings
- Ideal for potlucks or barbeques, this salad is sure to impress guests and works well as a side dish or main attraction.
In Meal Prep Containers
- Pack portions in meal prep containers for easy grab-and-go lunches throughout the week. It stays fresh and delicious, making it an excellent choice for busy days.
How to Perfect Corn Avocado Arugula Salad with Basil Vinaigrette
To ensure your Corn Avocado Arugula Salad with Basil Vinaigrette turns out perfectly every time, consider these tips:
- Use Fresh Ingredients: The quality of your produce will significantly affect the taste. Choose ripe avocados and fresh herbs for the best flavor.
- Grill Corn for Extra Flavor: If possible, grill your corn instead of boiling it. Grilling adds a smoky flavor that enhances the overall taste of the salad.
- Adjust Seasoning: Taste your vinaigrette before adding it to the salad. You can always adjust salt, pepper, or sweetness according to your preference.
- Add Ingredients Gradually: When combining everything, add ingredients gradually and toss gently to avoid bruising delicate arugula leaves.
Best Side Dishes for Corn Avocado Arugula Salad with Basil Vinaigrette
This salad pairs wonderfully with various side dishes that enhance its flavors and textures. Here are some great options:
- Grilled Vegetables: Seasonal veggies like zucchini and bell peppers bring out the freshness of the salad while adding more color and nutrients.
- Quinoa Pilaf: A light quinoa pilaf adds protein and complements the flavors without overwhelming them.
- Roasted Sweet Potatoes: Their natural sweetness contrasts nicely with the tangy vinaigrette in the salad.
- Chickpea Curry: A mild chickpea curry provides a hearty option that balances well with the freshness of the salad.
- Stuffed Bell Peppers: Colorful stuffed peppers can serve as an eye-catching side that adds variety to your plate.
- Garlic Bread: Crispy garlic bread makes for a comforting addition that’s perfect for scooping up any remaining dressing from your plate.
Common Mistakes to Avoid
Making a delicious Corn Avocado Arugula Salad with Basil Vinaigrette can be simple, but there are a few common pitfalls to watch out for.
- Overcooking the Corn: Cooking the corn for too long can make it mushy. Aim for 5-7 minutes of boiling or grilling to keep it tender and crisp.
- Skipping Fresh Herbs: Using dried herbs instead of fresh can diminish the flavor of your vinaigrette. Always opt for fresh parsley and basil for the best taste.
- Not Tasting the Vinaigrette: Failing to taste your dressing before adding it to the salad may lead to unbalanced flavors. Adjust salt, acidity, and sweetness according to your preference.
- Using Ripe Avocados: Choosing avocados that aren’t ripe yet will lead to a bland texture. Make sure they are slightly soft and at room temperature for optimal creaminess.
- Ignoring Storage Tips: Improper storage can cause your salad ingredients, especially avocados, to brown quickly. Follow storage guidelines for freshness.
Refrigerator Storage
- Store in an airtight container.
- Keeps well for up to 2 days, but best consumed fresh.
- Keep avocado pieces separate until serving to prevent browning.
Freezing Corn Avocado Arugula Salad with Basil Vinaigrette
- Not recommended as freezing can change the texture of the salad ingredients.
- If needed, freeze grilled or boiled corn separately; it lasts up to 3 months.
Reheating Corn Avocado Arugula Salad with Basil Vinaigrette
- Oven: Preheat oven to 350°F (175°C). Spread salad on a baking sheet and warm for about 10 minutes.
- Microwave: Place salad in a microwave-safe bowl. Heat in short intervals (30 seconds), stirring between, until warmed through.
- Stovetop: In a skillet over medium heat, briefly sauté the corn only; add it back to the salad afterward.
Frequently Asked Questions
What variations can I try with this Corn Avocado Arugula Salad with Basil Vinaigrette?
You can customize this salad by adding other ingredients like cherry tomatoes, cucumbers, or even nuts for added crunch. Try different cheeses or make it vegan by omitting cheese altogether.
How do I keep my Corn Avocado Arugula Salad fresh?
To maintain freshness, store leftovers in an airtight container in the refrigerator. Keep diced avocados separate until you’re ready to serve.
Can I use frozen corn for this salad?
Yes! If you don’t have fresh corn, frozen corn works well too. Just ensure it’s thawed and heated properly before adding it to your salad.
Is this Corn Avocado Arugula Salad suitable for meal prep?
Absolutely! This salad is great for meal prep as long as you store the avocados separately until serving time.
Final Thoughts
The Corn Avocado Arugula Salad with Basil Vinaigrette is perfect for summer gatherings and weeknight dinners alike. Its fresh ingredients create a delightful medley of flavors that everyone will love. Don’t hesitate to experiment with different toppings or additional veggies based on your preferences! Enjoy making this versatile dish!
Corn Avocado Arugula Salad with Basil Vinaigrette
Corn Avocado Arugula Salad with Basil Vinaigrette is a delightful and colorful dish perfect for summer gatherings or quick weeknight meals. This refreshing salad highlights the natural sweetness of fresh corn, the creamy richness of ripe avocados, and the peppery bite of arugula, all topped off with a fragrant homemade basil vinaigrette. Packed with nutrients and vibrant flavors, this salad not only pleases the palate but also makes an eye-catching presentation. Whether served as a main dish or a side, it’s sure to impress guests and family alike.
- Total Time: 25 minutes
- Yield: Serves 6
Ingredients
- 4 ears of corn (grilled or boiled)
- 4 cups baby arugula
- 2 ripe avocados (diced)
- 1 cup marinated artichokes (quartered)
- 1/2 cup castelvetrano olives (halved)
- 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
Instructions
- In a large pot, boil water and cook corn for 5-7 minutes until tender yet crisp. Drain and cool before cutting off kernels.
- In a blender or food processor, combine olive oil, lemon juice, parsley, basil, salt, pepper, and agave; blend until smooth.
- In a large mixing bowl, toss arugula with half the vinaigrette until lightly coated.
- Add corn kernels, marinated artichokes, olives, and diced avocados to the bowl; mix gently.
- Drizzle remaining vinaigrette over the salad and toss again. Serve garnished with shaved parmesan.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 220mg
- Fat: 24g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 9g
- Protein: 5g
- Cholesterol: 0mg
Keywords: Use fresh seasonal ingredients for optimal flavor. Grilling the corn adds a delicious smoky note. Customize by adding cherry tomatoes or nuts for extra crunch.
