Corn, Arugula, and Avocado Salad with a Lemon Vinaigrette

TThis recipe is part of a six course brunch.

Greens are necessary for the brunch table! Surprisingly I don't think a lot of people associate salads with brunch. The mind perhaps wonders about carb, high protein dishes, anything from cinnamon rolls to stuffed omelettes, which is fair. It's all part of the imagery and marketing you constantly see.

However, not only does a plate of greens offer a fresh relief from all that to your mouth and stomach, it adds vibrancy to your table, especially during the warmer seasons. A salad at brunch can also offer some additional nutrients you probably need to jumpstart your day, and let's be honest, shave off some of the guilt from starting at that doughnut platter the whole time.

This recipe is a fun, simple spring salad I think most people will enjoy.

The greens are coated in a basic lemon vinaigrette freshened with thyme and fortified by honey, mustard, and garlic; the base is peppery arugula against a bit of sweetness from the raisins, creaminess from the avocado, slight crunch from the corn, and tang from the blue cheese.

Hopefully, this will become a mainstay in your salad repertoire; enjoy!

Tip: To give this more depth of flavour, use freshly roasted corn instead.

Ingredients

Vinaigrette:

1/3 cup freshly squeezed lemon juice

1 teaspoon Dijon mustard

1 teaspoon black pepper

1/2 teaspoon salt

1 teaspoon fresh garlic, minced

1 teaspoon dried thyme

1 teaspoon fresh thyme

1/2 teaspoon balsamic vinegar

1 teaspoon honey

A pinch of chilli flakes (optional)

1 teaspoon raisins

2 handfuls arugula

1 tablespoon blue cheese

1/2 large avocado

1/3 cup corn (freshly cooked and cut from the cobb or canned)

Instructions

Make the vinaigrette. The fastest way is to place all the ingredients in a mason jar, and well, shake! Set aside.

In a large bowl or the serving dish, add the arugula. Lightly coat with a slight drizzle of olive oil.

Evenly distribute the corn over the greens, along with the blue cheese and raisins.

Separately scoop out and decore the avocado and turn it over on the flat side (save the rest for another time). Cut it into even cubes, then immediately splash with lemon. Add to the salad.

Only when ready to serve, add the dressing.

Note: Save the avocado until ready to serve as it will begin to brown shortly after exposure, although the lemon will slow it down.

Enjoy the rest of the brunch! This serves 2 as a small side, double ingredients for a more significant portion.