Corn Avocado Arugula Salad

This vibrant corn avocado arugula salad brings together the sweetness of fresh corn, peppery arugula, and creamy avocado in a symphony of summer flavors. The homemade basil vinaigrette ties everything together with bright herbaceous notes that elevate this from an ordinary salad to something truly special.

I first created this salad for a backyard gathering when I needed something substantial yet light. Now it has become my go to dish whenever corn is in season because it never fails to impress even the most dedicated meat eaters at the table.

Ingredients

• Fresh corn on the cob: The natural sweetness provides the perfect contrast to the peppery arugula. Look for corn with bright green husks and plump kernels
• Baby arugula: The peppery bite cuts through the richness of the avocado and dressing. Choose packages with vibrant green leaves without any wilting
• Marinated artichokes: These add tangy complexity and save you prep time. Drain well before adding to prevent a watery salad
• Castelvetrano olives: Their buttery flavor and meaty texture make them the perfect olive for this salad. Their bright green color also adds visual appeal
• Avocados: Choose ones that yield slightly to gentle pressure for the perfect creamy texture
• Olive oil: Use a good quality extra virgin olive oil for the dressing as the flavor will shine through
• Fresh herbs: Fresh basil and parsley are non negotiable here as they create the vibrant dressing
• Shaved parmesan: The salty umami notes complete the flavor profile. Regular or vegan both work beautifully

Step-by-Step Instructions

Prepare the corn:

Cook the ears of corn in boiling water for about 5 minutes until tender but still crisp. For extra flavor you can grill the corn instead which adds a wonderful smoky element to the salad. Let cool enough to handle before cutting off the kernels.

Blend the vinaigrette:

Combine olive oil lemon juice fresh parsley fresh basil salt pepper and agave in a blender or food processor. Pulse until well combined but still maintaining some texture from the herbs. The vinaigrette should be vibrant green and have a perfect balance of acidity and richness.

Dress the arugula:

In a large bowl toss the arugula with about half of the prepared vinaigrette. This ensures the greens are evenly coated before adding the heavier ingredients that might sink to the bottom.

Add remaining ingredients:

Cut the corn kernels from the cobs using a sharp knife and working over a bowl to catch any juices. Add the corn kernels along with the marinated artichokes halved olives and diced avocado to the dressed arugula.

Final assembly:

Drizzle the remaining vinaigrette over the salad and gently toss to combine all ingredients. Be careful not to overmix which can crush the avocado. Top with shaved parmesan just before serving for a perfect finishing touch.

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The castelvetrano olives are truly my secret weapon in this salad. I discovered them during a trip to Sicily years ago and have been obsessed ever since. Their buttery texture and mild flavor convert even the most dedicated olive haters in my family.

Make It Your Own

This salad welcomes personalization based on what you have available. Consider adding cherry tomatoes in summer cucumber for extra crunch or even some cooked quinoa to make it a complete meal. The vinaigrette works with virtually any combination of ingredients making this a great clean out the refrigerator recipe.

Serving Suggestions

While this salad makes a wonderful light meal on its own it also pairs beautifully with grilled proteins. I particularly love it alongside simple grilled chicken or as a side to crispy skin salmon. For a vegetarian feast it complements a simple cheese board or crusty bread with burrata.

Storage Tips

For best results prepare the components separately if you plan to enjoy this salad over multiple days. Store the vinaigrette in an airtight container in the refrigerator for up to 5 days. The dressed arugula with corn artichokes and olives will last 2 days in the refrigerator but add the avocado fresh each time you serve.

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This salad is the perfect balance of freshness and indulgence—ready to impress at any summer gathering!

Frequently Asked Questions

→ Can I make this salad ahead of time?

You can prepare components ahead of time, but assemble just before serving. Make the vinaigrette and cook corn up to 2 days ahead. Add avocados and dress the salad right before serving to prevent browning and wilting.

→ What can I substitute for castelvetrano olives?

If castelvetrano olives aren't available, try green manzanilla olives or even kalamata olives for a stronger flavor. Capers also work well as a briny alternative.

→ How can I make this salad vegan?

Simply use vegan parmesan or nutritional yeast instead of regular parmesan. The rest of the ingredients are already plant-based, making this easily adaptable for a vegan diet.

→ What are some good protein additions to make this a complete meal?

Try adding grilled chicken, shrimp, chickpeas, white beans, or tofu to transform this into a protein-rich main dish. Feta or mozzarella cheese can also add protein while complementing the existing flavors.

→ Can I use frozen corn instead of fresh?

Yes, substitute about 3 cups of thawed frozen corn. While fresh grilled corn delivers the best flavor, frozen corn works well in a pinch. Sauté thawed corn briefly in a hot pan to develop some caramelization before adding to the salad.

→ How long does the basil vinaigrette keep?

The basil vinaigrette keeps well in an airtight container in the refrigerator for up to 5 days. Bring to room temperature and shake well before using any leftover dressing.