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Grilled Apricot, Corn and Arugula Salad

From ingredients to enjoyment, this recipe makes it easy to create something wonderful.

Total Time
30 mins
Servings: 3
Course: Salad
Cuisine: American

Ingredients

  • 2 large ears of corn, shucked
  • 1 tablespoon olive oil
  • 4 apricots
  • 1/4 teaspoon coarse sea salt
  • 1/4 teaspoon black pepper
  • 6 cups baby arugula greens
  • 12 ounces fresh mozzarella
  • 1 avocado, sliced
  • 1/3 cup pistachios, coarsely chopped
fresh lime and honey vinaigrette
  • 1/4 cup red wine vinegar
  • 4 tablespoons lime juice
  • 1 1/2 tablespoons honey
  • 2 garlic cloves, finely minced or pressed
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup extra virgin olive oil

Instructions

    Cup of Yum
  1. To grill the corn, rub the ears with the olive oil. Lately, I’ve been grilling my corn without the husks on and without foil, so it takes only a few minutes. Place the ears on the grill and cook until the corn is golden or charred – whichever you prefer – turning the ears as you go. Remove them from the grill and let cool slightly. Slice the corn off the cob
  2. Slice the apricots in half and remove the pit. Place the fruit on the grill, cut side down, for a few minutes until it becomes caramely on one side and grill marks appear. Remove and let cool slightly, then slice in halves or quarters – whichever you prefer. Season both the corn and apricots with a bit of salt and pepper
  3. Place the arugula on a large plate or bowl. Season the arugula with salt and pepper – throw on a pinch and toss well. Toss the greens with some of the dressing, then assemble the salad with the apricots, corn, mozzarella and avocado. Add a bit more dressing and top with pistachios. Serve immediately.
fresh lime and honey vinaigrette
    Cup of Yum
  1. In a bowl, whisk together the vinegar, lime juice, honey, garlic, oregano, salt and pepper. Continue to whisk while streaming in the olive oil. This dressing stays great in the fridge in a sealed container for a week or so, so feel free to make a double batch if desired! This single recipe will most likely make extra.