Corn Avocado Arugula Salad (Print Version)
# Ingredients:
→ Basil Vinaigrette
01 -
½ cup olive oil
02 -
2 tbsp freshly squeezed lemon juice
03 -
¼ cup fresh parsley
04 -
¼ cup fresh basil
05 -
½ tsp kosher salt
06 -
¼ tsp black pepper
07 -
¼ tsp agave or another liquid sweetener
→ Salad
08 -
4 ears of corn, grilled or boiled (about 3 cups of corn kernels)
09 -
4 cups baby arugula
10 -
1 cup marinated artichokes, quartered
11 -
½ cup castelvetrano olives, halved
12 -
2 avocados, diced
13 -
Shaved parmesan (vegan or regular) for topping
# Instructions:
01 -
In a large pot, bring water to a boil and add 4 ears of corn. Cook for approximately 5 minutes until tender.
02 -
In a blender or food processor, combine olive oil, lemon juice, parsley, basil, salt, pepper, and agave. Pulse until thoroughly combined.
03 -
Add arugula to a large bowl and toss with about half of the vinaigrette.
04 -
Using a sharp knife, cut the corn kernels off the cobs. Add corn to the arugula along with quartered artichokes, halved olives, and diced avocados.
05 -
Add remaining vinaigrette and toss well to combine. Garnish with shaved parmesan before serving.