Layered Summer Salad with Avocado, Corn, Tomatoes and Basil Vinaigrette
Ingredients
Salad:
- 4-5 cups arugula
- 2 ears of corn cooked and cut off the cob
- 1 cup cherry tomatoes halved
- ½ cup baby mozzarella balls
- 1 avocado cut into chunks
- Garnish: shredded basil
Basil Vinaigrette from What's Gaby Cooking
- 1 shallot roughly chopped
- 2 cups tightly packed fresh basil leaves stems removed about 4 ounces
- 1 clove garlic
- 1/2 teaspoons red pepper flakes
- 1/2 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon kosher salt
Instructions
Basil Vinaigrette Instructions
- Combine all the ingredients for the basil vinaigrette in a high powered blender and blend for 60 seconds until very smooth.
- Taste and adjust salt and pepper as needed. Serve immediately. Or you can refrigerate the vinaigrette for up to 3-5 days.
Salad Instructions
- Combine all salad ingredients in a large bowl. Toss with basil vinaigrette before serving. Enjoy!
Notes
Basil Vinaigrette recipe from What's Gaby Cooking.
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