Summer Salad Recipe
Bursting with seasonal flavor, this Summer Salad Recipe makes the most of summer's fresh produce! Peppery arugula is tossed with fresh, buttery corn, strawberries, cucumber, and more to make a refreshing hot-weather dish.
Servings: 4 servings
Calories: 302kcal
Ingredients
- 1 tablespoon unsalted butter
- 1 ear corn, shucked and kernels cut from the cob
- 3 tablespoons extra virgin olive oil
- 1 tablespoon sherry or red wine vinegar
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 cups fresh strawberries, stemmed and cut into quarters
- ½ cup crumbled feta cheese
- 1 cup cherry tomatoes, halved
- 1 avocado, cut into 1-inch pieces
- 1 ½ cups fresh arugula
- ¼ cup fresh basil, minced
Instructions
- Add the butter to a saucepan over medium high heat. Once heated, add the corn kernels and saute for 5 to 6 minutes until tender and starting to color slightly. Remove from the heat and let cool completely.
- In a large mixing bowl, whisk together the olive oil, vinegar, salt and pepper. Add the remaining ingredients, then gently toss together until everything is coated with the dressing. Serve immediately.
Nutrition
Calories: 302kcal | Carbohydrates: 17g | Protein: 6g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 24mg | Sodium: 516mg | Potassium: 531mg | Fiber: 6g | Sugar: 6g | Vitamin A: 747IU | Vitamin C: 58mg | Calcium: 131mg | Iron: 1mg