Arugula, Sweet Corn & Avocado Salad with Maple Dijon

There’s something about a simple, fresh salad that hits just right—especially when it’s packed with vibrant flavors and plant-powered ingredients. This arugula salad has become a go-to in my summer rotation. It’s quick to throw together, loaded with texture and color, and finished with a sweet and tangy maple dijon dressing that pulls everything together.

Whether you’re meal-prepping for the week or making a light lunch to enjoy on the porch, this bowl delivers.

Recipe:

🕒 Ready in 10 minutes
🥗 Serves 2 as a main, 4 as a side

📋Ingredients

For the salad:

• 2 cups arugula

• 1/2 cup cherry tomatoes, halved

• 1/2 cup corn (fresh, grilled, or frozen & thawed)

• 1/2 cup chickpeas, drained and rinsed

• 1/2 cup shelled edamame

• 1/2 avocado, diced

• Optional: fresh basil, hemp seeds, or toasted pepitas for topping

For the maple dijon dressing:

• 2 tbsp olive oil

• 1 tbsp Dijon mustard

• 1 tbsp maple syrup

• 1 tbsp lemon juice (or apple cider vinegar)

• Salt & pepper, to taste

👩‍🍳Instructions

1. In a large mixing bowl, combine arugula, tomatoes, corn, chickpeas, edamame, and avocado.

2. In a small bowl or jar, whisk (or shake) together the dressing ingredients until emulsified.

3. Drizzle dressing over the salad and toss gently to coat.

4. Top with any extras you like—hemp seeds, herbs, or a sprinkle of flaky salt. Serve immediately.

This salad is the kind of effortless meal that feels good to eat and just as good to look at. It’s packed with plant-based protein, fiber, and healthy fats—and you can easily make it your own by swapping in whatever’s in your fridge.

✨ If you try it, I’d love to see! Tag @kellysgreenkitchen_ so I can share your version.

💌 Don’t forget to save this recipe or pin it for later!