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Ultimate Summer Arugula Salad

We’ve provided nutrition info for a meal-size serving of this rustic salad because it is satisfying enough to be a main course for lunch or dinner. If the arugula you buy is too peppery or if you want to sweeten up your greens base, swap out half the arugula for romaine.

Ingredients: 

Ingredients: 

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10 cups arugula
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4 ears fresh corn
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4 medium tomatoes, quartered and cut into ½-inch-thick slices
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2 Hass avocados, cut into ½-inch cubes
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1 ½ Tbs. lemon juice
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2 Tbs. olive oil

Instructions: 

Place arugula in large salad bowl. Slice corn kernels off cobs, and add directly to bowl. Add tomatoes, avocados, lemon juice, and olive oil. Season with salt and pepper, if desired, and toss to coat salad. Serve immediately.

Nutrition Information: 

Calories: 
297
Protein: 
7 g
Total Fat: 
19 g
Saturated Fat: 
3 g
Carbohydrates: 
32 g
Cholesterol: 
0 mg
Sodium: 
41 mg
Fiber: 
9 g
Sugar: 
11 g
Yield: 
Serves 4

Comments on this Recipe

Doesn't the corn need to be cooked?

I would just blanch the corn