Our idea of the perfect summer salad includes fresh corn, nectarines, avocado, black beans, walnuts and a tangy, light parsley lemon dressing!
In both Michigan & New Jersey, we’ve been experiencing some serious heat this week…a stark contrast from 50 degree temps just last week! The first hot weather of the year = recipes that don’t require the oven.
I (Lexi) have to admit that I don’t typically crave salads (definitely prefer my veggies roasted, sautéed or grilled) but every once in a while, I pull pretty much everything out of my refrigerator and combine it in a giant mixing bowl for a larger-than-life single serving salad. Last night was one of those nights, but for some odd reason, I’m still craving salad, two days in a row. Crazy, I know.
Hence this creation, which is drizzled with my new favorite salad dressing. Parsley is my second favorite herb (right behind dill) and it’s perfect for fresh, light summer dishes such as this. Corn & nectarines add a bit of sweetness, walnuts add some texture & black beans add a bit of protein. Plus, ya can’t forget the avocado. (Have you ever had a really great salad that doesn’t have avocado?!)
While arugula is my choice green for most salads, this would also be excellent with spinach or baby kale. Peaches are most definitely interchangeable for nectarines, and a handful of blueberries would also make a great addition! Enjoy the start of summer!
- 1/4 cup extra virgin olive oil
- 1 tbsp balsamic vinegar
- 1 tsp dijon mustard
- 1/2 small lemon, squeezed
- 2 tbsp finely chopped parsley
- Sea salt & pepper to taste
- 4 cups arugula
- 1 cob of corn, boiled
- 2 nectarines
- 1/2 cup black beans
- 1 avocado
- 2 tbsp walnuts, chopped
- Pink sea salt + pepper
- Lemon Parsley Dressing
- Combine all ingredients in a small mason jar, seal with airtight lid and shake until well combined.
- Taste to adjust salt & pepper.
- Combine all ingredients in large bowl and coat with dressing. Serve in two large bowls.