Summer Salad with Arugula and Corn
Picnic ready arugula salad with corn, blueberries and peach
Prep Time 15 minutes mins
- 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
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.
Keyword Salad, Vegan, Vegetarian