My goal this summer has been – more picnics. Realizing just how many parks there are in my city has inspired a mission to explore and invite friends and family to explore with me. From the mundane, to those with lakes, views and nearby ice cream carts, there are parks for everyone. So while we’re out there, may as well bring along a picnic.
This salad incorporates the key summer foods, peppery arugula, grilled corn, blueberries and thin slices of peaches. Pack a jar of quick pickled onions in the cooler with some sangria, bocce ball set and we’re ready to go!
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This salad is so easy to make. The only step that takes any time is charring the corn kernels on a cast iron but we promise it’s worth it!
Summer Salad with Arugula and Corn
Picnic ready arugula salad with corn, blueberries and peach
Ingredients
- 2 cups arugula
- 2 cups corn kernels, grilled in a cast iron
- 4-5 ea green onions, chopped
- 1 cup blueberries
- 1 ea peach, thinly sliced
- salt and pepper to taste
- (optional) quick pickled onions
Dressing
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1/2 tsp dijon mustard
- 5 cloves garlic, minced
- 2 tbsp fresh chives, finely chopped
Instructions
- Make the dressing: In a small bowl whisk together the olive oil, lemon juice, mustard, garlic, chives, and salt. Set aside.
- In a large bowl combine the corn, green onions, blueberries, peaches and arugula.
- Just before serving, dress the salad.