Mimi's Vegan Kitchen: Corn & Avocado Salad

July 10, 2017

During the summer, I find it harder to get my hands on good lettuce and I’m used to using lettuce as the base for most of my salads. The other day I was looking for greens when I came across a bunch of very fresh looking arugula. I picked it up and thought “salad!” and that’s basically it. Tomatoes, corn and avocados are a classic combo. Along with a tangy salad dressing and a new salad was born in my kitchen.


Simple and sweet!


Prep time: 5 minutes

Serves: 1



For the salad

  • ½ a cup of sweet corn

  • 1 avocado

  • 7-10 cherry tomatoes

  • 1 cup of arugula

For the dressing

  • 1 tbsp of extra virgin olive oil

  • 1 tbsp of apple cider vinegar

  • 1 tsp Dijon mustard

  • 1 garlic clove (minced)

  • Juice of 1 lemon

  • Salt and pepper to taste


Step 1: Wash and set aside to dry.

Step 2: Mix all the dressing ingredients using a spoon or a fork.

Step 3: Cut the cherry tomatoes in halves and then peel and cube the avocado.

Step 4: Toss the arugula, corn and tomatoes in a bowl.

Step 5: Serve the contents of the bowl topped with the avocado cubes and drizzle the dressing on top. Serve cold and enjoy!


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