Salads, Vegetarian, Brunch dontmissmyplate Salads, Vegetarian, Brunch dontmissmyplate

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.

Yield: 4-6
Author:
Corn, Arugula, and Avocado Salad with Lemon Vinaigrette

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.

Prep time: 10 MinCook time: 5 MinTotal time: 15 Min
Cook modePrevent screen from turning off

Ingredients

Vinaigrette:
  • 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)
Salad:
  • 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

  1. In a jar or bowl, combine lemon juice, Dijon mustard, garlic, thyme, balsamic vinegar, honey, salt, pepper, and chili flakes.
  2. Slowly whisk or shake in the olive oil until emulsified. Set aside.
  3. Add arugula to a large serving bowl. Scatter corn, blue cheese, raisins, and toasted nuts evenly over the greens.
  4. Cube the avocado and toss lightly with a squeeze of lemon to prevent browning. Add to the salad.
  5. 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

145

Fat (grams)

10 g

Sat. Fat (grams)

2 g

Carbs (grams)

12 g

Fiber (grams)

4 g

Sugar (grams)

4 g

Protein (grams)

3 g

I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.

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