Grilled Apricot, Sweet Corn and Arugula Salad with Pistachios.
Say hello to my new favorite salad.
I’m declaring a new life law.
When vegetables have never been your thing, you’re allowed to have new favorite salads all the time. It’s totally acceptable and not basic in the least.
I’m digging this whole apricot thing.
I’m not digging the fact that I just said “digging” whatsoever. I’m actually quite mortified. Which would be the fourth time in two days that I’ve said I’m mortified by something, and Eddie shot me down the first two times, saying that it was QUITE dramatic of me. As if.
Dramatic or not, I am loving these juicy little fruits. Mine were perfectly ripe. Oh man. They were fabulous. So, so good. My mouth is watering just thinking about them and that is no exaggeration. Surprisingly.
And! I don’t love dried apricots, but the fresh ones? Give me a case. I challenge you to an apricot duel. Pretty sure we both win.
I’m alllll over this thing. The grilled, caramely apricots. Grilled sweet corn. Lots of peppery baby arugula. Tons of fresh mozzarella – burrata would be better! Buttery sliced avocado. Crunchy, salted roasted pistachios. GAH.
A honey lime vinaigrette to cover the entire thing in more flavor. Does it get any better?
Well, yes, it does, considering that we have doughnuts and pizza and tacos and sangria in this world but as far as salads go… I don’t think so. At least not today. On a Monday after copious amounts of almond torte and pulled pork (not necessarily in that order, though now I desperately want another piece of torte) and maybe bourbon cherries. Sometimes I like to live in a stereotypical, predictable world. You know?
Here’s one thing that I love about this salad. It can be a starter salad for party or scaled down to be a first course for your dinner tomorrow night. BUT. It can also totally be a lunch salad, maybe even a dinner salad – like one of the ones that seems super simple but totally fills you up without being piled high with chicken or fries? (Yeah I know.)
We actually can’t stop eating this. It’s been our patio meal for the last few weeks (finally replacing some constant fajitas) and while it has changed slightly each night (so what, one night I DID add chicken and BBQ sauce…), it’s super similar. It’s easy and delicious but most of all, it’s refreshing.
I dig it.
Grilled Apricot, Corn and Arugula Salad
- 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
- 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
- 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
- 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
- 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.
But now I really need that piece of cake.