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.
Asparagus, Snap Pea, and Blue Cheese Galette
Another galette just in time for spring! Coming out of a snow-filled, bitterly cold winter, the change in weather and daylight hours could not have come at a better time. This isn't just because I prefer the sun and greenery, but because the season welcomes a new set of ingredients that brighten up your plates and make people more aware of what they are eating in some ways. Winter has a lot to offer, but I'm excited for this new chapter and recipes we can make together!
Galettes, which I have praised for many reasons before, are a perfect way to celebrate the slew of returning vegetables and fruits. I have several across the seasons on this website you can try out, including the Tomato, Thyme and Cheese, the Pumpkin, Caramelized Onion, the Blackberry, Mint and Ricotta, and the Cheesy Mushroom Galette with Ricotta and Gruyere.
This galette, like the others, is a quick, easy, and ideal solution if you have extra greens lying around - although fresh is king!
I used asparagus stalks and snap peas for this recipe, both of which offer texture and substance. I combined the (non-dairy) parmesan cheese mixed with the tofu ricotta, fresh herbs, and seasoning for the cheesy filling.
Before adding it to the pie crust plate, season to taste to make sure it’s good before baking!
Ingredients
1 pie crust, thawed in the fridge
1 handful snap peas
1/3 cup ricotta cheese (I used a vegan brand)
1/3 cup parmesan cheese, grated finely
About 20 stalks of green asparagus (woody, thick part cut off)
1/4 cup fresh parsley, finely chopped
1/4 cup fresh tarragon leaves, finely chopped + extra for topping and garnish
1 tablespoon fresh garlic, minced
1 teaspoon lemon juice
2 tablespoons biltong seasoning (optional - I used Freddy Hirsch Biltong Spice)
1 spring onion, finely chopped - mostly the green part)
1 teaspoon black pepper
1 teaspoon salt
2 tablespoons olive oil
Pinch of hot chilli flakes
2 tablespoons crumbled blue cheese
1 tablespoon parmesan cheese, grated
1 egg + 1 teaspoon water
Sesame seeds
Instructions
Take your pie crust out of the fridge to get it to room temperature, this should take about 20 minutes.
Get a medium-sized bowl, and mix the parmesan cheese, ricotta, tarragon, fresh garlic, parsley, olive oil, biltong seasoning, salt, dried thyme, black pepper, lemon juice, and garlic powder until evenly incorporated. Season to taste!
Spread the mixture over the unrolled pie crust gently with a spoon, making sure not to 'overfill' the inside and leaving at least a 1/2 inch border.
In a large bowl, toss the asparagus and snap peas in a little olive oil, salt and pepper. Lay the stalks over the cheese mix, followed by the snap peas, some additional tarragon leaves, the blue cheese and some parmesan cheese to garnish.
Fold the border edges over to make an open-faced frame, making sure both ends of the asparagus are tucked in or not visible.
Brush with the pie crust edges with the egg wash and sprinkle the sesame seeds on top.
Bake at 400F for 35-40 minutes on a parchment-lined baking tray, then remove from the oven.
Allow for the bubbling to stop and set the galette aside to cool for about 10 minutes. Garnish with additional tarragon leaves and scallions.
