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Grilled Apricot, Corn and Arugula Salad

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  • 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.

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