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!
Ingredients
Units
Scale
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
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!
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