Spinach and Arugula Salad with Corn, Strawberries & Avocado

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Tender leafy greens, sweet corn, juicy strawberries, creamy avocado and crunchy pistachios come together to make a gorgeous spinach and arugula salad that is a perfect side dish, light lunch or addition to your dinner party menu.

Erica’s thoughts:

Hooooo boi. Do I have a salad recipe for y’all. Say hello to the simple salad that has been on repeat for the past three months.

Also… hi. It’s been a minute. If you follow me on social media than you may know that I recently had PRK laser eye surgery. The recovery from this surgery is supposed to be 1-2 weeks. Unfortunately, I seem to be an anomaly and have been suffering from extreme light sensitivity and eye pain for the past SIX WEEKS. I still can’t drive and I exist in sunglasses and a sun hat at all hours of the day, even inside. So, you can imagine that developing and photographing recipes, editing, and writing (aka staring at my computer screen) have been pretty much out the question.

Between the release of my newest cookbook + my lengthy eye surgery recovery, my poor lil blog has been sorely neglected. However, I am slowly, ever so slowly, trying to get back into the swing of blogging.

I never stopped eating though. And I have to share my new favorite salad with y’all. It’s the best of both worlds- it’s a lovely side salad but is also hearty enough to be a main meal if that’s what you need it to be. I’m all for a huge (but light) summer salad these days.

Why you’ll love this arugula salad recipe:

• It is beyond flavorful with a combination of peppery arugula, sweet summer corn, crunchy cucumber, avocado slices, juicy strawberries and a lovely white balsamic vinaigrette.
• It is versatile- play around with the combo of leafy greens, veggies, fruit, cheese and nuts you enjoy!
• Packs a nutritious punch- a big pile of this vibrant salad is a great way to move you towards the recommended five servings of veggies a day!
• Pairs well with nearly anything- enjoy this salad as your main course or pair with grilled chicken, salmon, steak or fish.

The simple ingredients you’ll need to make this easy salad recipe:

Fresh spinach: fresh baby spinach can be found in the refrigerated section of the produce department and is usually triple washed and ready to eat!

Fresh arugula: also called baby arugula, you will find this near the spinach and is also usually washed and ready to eat, making it a nutritious and convenient way to add a dose of greens to your day.

Corn on the cob: fresh corn can be found in grocery stores from about April thru September. If you can’t find corn on the cob, you can use frozen corn (I like the roasted corn kernels from Trader Joe’s!) or even canned corn.

Cucumber: opt for an English cucumber or the smaller-sized Persian cucumbers which have far fewer seeds and are super crunchy!

Avocado: my best tip for avocados is to buy them green and rock-hard from the grocery store and allow to ripen on your counter until perfect. Slice into it when it has started to turn black and has the slightest give when you squeeze. After slicing, make sure to immediately spritz it with lemon or lime juice to prevent browning.

Strawberries: I know some people think fruit in savory salads is weird- but trust me, it’s so good! The sweet strawberry provides amazing balance for the peppery greens, tangy vinaigrette and crunchy cucumber.

Mozzarella balls: find mini mozzarella balls in the ‘fancy cheese kiosk’ located near the deli, not the usual sliced and block cheese refrigerated section.

Pistachios: I like to opt for roasted and lightly salted pistachios for best flavor and crunch! I find them in either the produce section with the other crunchy salad toppings or in the snack nuts aisle.

White balsamic vinaigrette: this easy homemade salad dressing combines white balsamic vinegar, honey (or maple syrup), Dijon mustard and extra virgin olive oil. It is balanced, light and perfect for this simple salad! You can easily sub regular balsamic vinegar, apple cider vinegar, red wine vinegar or champagne vinegar instead of white balsamic.

How to make spinach and arugula salad:

In a mason jar or small bowl whisk or shake together all salad dressing ingredients. Taste and season with another pinch of salt and pepper or squeeze of honey, if needed, per your taste.

Grill the corn on the cob for 1-2 minutes per side until lightly charred, for a total of 5-6 minutes. I like to do this on the gas flame of my stovetop as a shortcut.

Cube or slice the avocado and give it a squeeze of fresh lemon juice and pinch of salt. In a large bowl toss the spinach and arugula together. Layer the remaining salad ingredients on the salad greens. Drizzle with vinaigrette and toss gently to combine. Serve immediately.

Expert tips and variation ideas:

• Cheese: nearly any cheese will work here! Try feta cheese, goat cheese, blue cheese or sharp white cheddar.
• Fruit: half the time I make this with fresh cherries instead of strawberries and it is equally as good. You could also opt for blackberries, peaches, pear slices or grape tomatoes.
• Nuts: again, lots of options here- candied pecans, walnuts, pine nuts or sunflower seeds would all be yummy options.
• Give it a fall/winter twist: making this a different time of year? Instead of corn, strawberries and cucumber, top your green salad with apple slices, pomegranate arils and roasted sweet potato cubes!
• Leafy greens: I love the bed of spinach and arugula, but feel free to add other leafy greens like romaine lettuce, kale, spring mix or herbs like fresh basil, mint or scallions!
• Add protein: this simple spinach arugula salad is excellent with roasted salmon, grilled chicken breast or steak for an easy weeknight meal.

FAQs

If you try and like this recipe please don’t forget to leave a comment and star rating down below! If you love more lifestyle, behind the scenes and ‘eating in real life’ type of content come find me over on Instagram, @itsaflavorfullife, I love connecting with you all there!

Spinach and Arugula Salad (versatile side salad recipe)

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• Author: Erica
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 15 minutes
• Yield: 2–3 as an entreé salad, 6 as a side salad 1x
• Category: Salad
• Method: Chop
• Cuisine: American
• Diet: Vegetarian

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Description

Vibrant and bursting with summer-inspired flavors, this spinach and arugula salad can double as a simple side salad or a satisfying main dish!

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Ingredients

Units USM Scale 1x2x3x

Salad

• 3 cups spinach, roughly chopped
• 4 cups arugula
• 2 ears grilled corn, kernels removed from cob
• 1 small avocado, cubed or sliced
• Spritz of lemon or lime
• 8–10 strawberries, quartered or sliced
• 1 small or 1/2 large English cucumber, sliced into half moons
• 1/4 red onion, thinly sliced
• 6 oz mini mozzarella balls, sliced in half
• 1/3 cup pistachios, roughly chopped

White balsamic vinaigrette

• 1 1/2 tablespoon honey
• 1 teaspoon Dijon mustard
• 1/2 teaspoon kosher salt
• 1/2 black pepper
• 1/3 cup white balsamic vinegar
• 1/2 cup extra virgin olive oil

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Instructions

• In a mason jar or salad shaker whisk or shake together all salad dressing ingredients. Taste and season with another pinch of salt and pepper or squeeze of honey, if needed, per your taste.
• Grill the corn on the cob for 1-2 minutes per side until lightly charred, for a total of 5-6 minutes. I like to do this on the gas flame of my stovetop as a shortcut or use an oiled grill over medium heat.
• Cube or slice the avocado and give it a squeeze of lemon or lime and pinch of salt. In a large salad bowl toss the spinach and arugula together. Layer the grilled corn, avocado, strawberries, cucumber, red onion, mozzarella and pistachios on the salad greens. Drizzle with vinaigrette and toss gently to combine. Serve immediately.

Muah! Happy salad-ing!

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Notes

• Refer to above blog post for ingredient substitution ideas, frequently asked questions and expert tips.

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Nutrition

• Serving Size: 1/6 recipe + 2 tablespoons dressing
• Calories: 300
• Sugar: 10.8 g
• Sodium: 328.3 mg
• Fat: 21.9 g
• Carbohydrates: 19.4 g
• Fiber: 3.8 g
• Protein: 9.7 g
• Cholesterol: 22.4 mg

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