Corn, Arugula, and Avocado Salad with a Lemon Vinaigrette
Greens don’t always get the spotlight at brunch, but they should. While the table is often filled with pastries, eggs, and rich dishes, a fresh salad brings balance, something light, vibrant, and refreshing to cut through it all. It wakes up the palate and adds a bit of color to the spread, especially during the warmer months.
This Corn, Arugula, and Avocado Salad is simple but full of contrast. Peppery arugula is paired with sweet corn, creamy avocado, tangy blue cheese, and a touch of sweetness from raisins, all brought together with a bright lemon-thyme vinaigrette. It’s the kind of dish that quietly rounds out the table but ends up being one people keep going back to.
Perfect for sharing, it’s an easy way to bring something fresh and seasonal into your brunch rotation.
Corn, Arugula, and Avocado Salad with Lemon Vinaigrette
A bright, fresh, salad that’s perfect for spring or a vibrant brunch table. Peppery arugula pairs with sweet corn, creamy avocado, tangy blue cheese, and chewy raisins, all tossed in a zesty lemon-thyme vinaigrette. Quick to assemble and packed with color and nutrients, this vegetarian salad makes a healthy, satisfying side or a light main.
Ingredients
- 1/2 cup freshly squeezed lemon juice (reduced slightly for balance)
- 2 tsp Dijon mustard
- 1 tsp black pepper
- 1 tsp salt
- 2 tsp fresh garlic, minced
- 1 tsp dried thyme
- 1 tsp fresh thyme
- 1 tsp balsamic vinegar
- 2 tsp honey
- Pinch chili flakes (optional)
- 1/3 cup olive oil (important for balance + body)
- 8–10 cups arugula (6–8 handfuls)
- 1 cup corn (fresh, roasted, or canned)
- 3 tbsp blue cheese, crumbled
- 2–3 tbsp raisins
- 1–2 large avocados, cubed
- ¼ cup walnuts or pecans, toasted and chopped (optional but recommended)
Instructions
- In a jar or bowl, combine lemon juice, Dijon mustard, garlic, thyme, balsamic vinegar, honey, salt, pepper, and chili flakes.
- Slowly whisk or shake in the olive oil until emulsified. Set aside.
- Add arugula to a large serving bowl. Scatter corn, blue cheese, raisins, and toasted nuts evenly over the greens.
- Cube the avocado and toss lightly with a squeeze of lemon to prevent browning. Add to the salad.
- Drizzle vinaigrette over the salad just before serving and toss gently to coat. Serve immediately.
Notes
- Don’t overdress, start light, then add more if needed
- Add avocado last to keep it fresh
- Toasting nuts equals big flavor upgrade (2–3 mins in a dry pan)
Nutrition Facts
Calories
145Fat (grams)
10 gSat. Fat (grams)
2 gCarbs (grams)
12 gFiber (grams)
4 gSugar (grams)
4 gProtein (grams)
3 gI am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Spicy Falafel with Cucumber Avocado Salad
Falafel is so satisfying to eat I don't know what it is. Well, maybe I do. Then again I'm biased because I absolutely love chickpeas and if you're reading this you probably are too!
The original recipe is said to have come out of Egypt. This was before it spread to the rest of North Africa and the Middle East where it is now a staple. I had my first encounter with falafel, folded into some pita bread with tomato, lettuce, cucumber, onion and sauce in New York City - I fell in love ever since!
Since they are on the dry side, it's a must that a sauce accompanies the falafel. I used tzatziki to compliment the refreshing cucumber and avocado salad, but tahini salad is another popular condiment you can use too.
The most important thing to know about this recipe is the use of dried beans.
Even though you soak them and they need to be drained beforehand, this helps with the integrity of the falafel balls versus using canned chickpeas. The same goes for hummus. I've read anecdotes of people drying canned peas in the oven if that is all they have, so it is not impossible.
Ingredients
2 cups dried chickpeas (soaked overnight then drained)
1/2 medium onion, finely minced
1 tablespoon roasted sriracha sesame seeds
2 tablespoons garlic, minced
1/2 cup parsley, finely chopped
1 tablespoon lemon juice
1 teaspoon coriander
1 small habanero, finely minced
1 tablespoon cumin
1/4 teaspoon salt
1 teaspoon black pepper
1 teaspoon chili powder
1 tablespoon paprika
1/2 teaspoon baking soda
1 egg (optional)
Salad:
1 large cucumber, thinly sliced and quartered
1 large avocado, sliced
3 teaspoons olive oil
1 teaspoon lemon juice
1/2 teaspoon salt
1 teaspoon black pepper
Tzatziki sauce
1 1/2 cups sprouts
Instructions
In a food processor, pulse the chickpeas, cumin, coriander, lemon juice, salt, pepper, chilli powder, paprika, parsley, onion, and garlic. A thick paste you can mold should form. If it seems too crumbly, add the egg to help bind everything together.
You can bake or fry falafel depending on your preference. If you like a crunchy exterior, frying will make that happen! I used an air fryer and cooked the falafel balls at 400F for 15 minutes, flipping them halfway after spraying with olive oil. You can also bake them for 30 minutes, turning them over after 15 minutes. Roll your falafel into smoothened balls - about two scoops with a cookie scoop and your hands.
Prepare your salad. In a bowl, toss the cucumber, avocado and sprouts in the olive oil and lemon, season with salt and pepper. Layout the salad on each plate, and add 1-2 teaspoons of tzatziki on top. Set your cooked falafel on top of the tzatziki and eat immediately or warmed.
Serves 2-3 people!
Tip: if your falafel base seems a bit wet and you struggle to form balls, bake in a 350F oven for about 5-7 minutes to dry it out a bit, but don't overcook.