Cherry Avocado & Corn Salad

A vibrant mix of fresh produce, healthy fats, and a satisfying crunch creates a nourishing plant-forward dish with balanced flavor, texture, and steady energy support. 

INGREDIENTS

FOR THE SALAD 

2 ounces arugula 

1 tablespoon sherry mustard vinaigrette 

1 ounce grilled corn 

1/4 avocado 

2 ounces cherries, pitted and halved 

1 pinch kosher salt 

2 tablespoons nut, seed, and oat granola 

FOR THE NUT, SEED & OAT GRANOLA 

(recipe yields ~12 tablespoons) 

3/4 teaspoon whole cumin seeds 

1-1/2 teaspoons whole coriander seeds 

1 tablespoon hazelnuts 

4-1/2 tablespoons rolled oats 

1-1/2 teaspoons pumpkin seeds 

1-1/2 teaspoons sunflower seeds 

1 tablespoon pine nuts 

1/4 teaspoon salt 

4-3/4 teaspoons maple syrup 

 INSTRUCTIONS

TO ASSEMBLE THE SALAD 

1. Place arugula and sherry mustard vinaigrette in a mixing bowl and toss to dress. 

2. Transfer dressed arugula to a serving bowl. 

3. Top with grilled corn, sliced avocado, and halved cherries. 

4. Sprinkle with kosher salt and finish with nut, seed, and oat granola. 

TO MAKE THE NUT, SEED & OAT GRANOLA 

1. Preheat the oven to 325 F. 

2. Coarsely grind cumin and coriander seeds using a spice grinder or mortar and pestle. 

3. Pulse hazelnuts until just broken apart. Leave pine nuts whole. 

4. Line a baking tray with parchment paper and lightly coat with cooking spray. 

5. Combine oats, seeds, nuts, ground spices, maple syrup, and salt in a bowl. Mix well. 

6. Spread the mixture evenly across the tray. Bake for 8–10 minutes or until golden brown. 

7. Remove from the oven and cool completely. 

NOTES 

1. To make grilled corn, use whole corn on the cob. After shucking, place the ear of corn into boiling water until tender. Then fire up your grill and char the corn evenly on all sides. Lastly you cut the corn off the cob.