Spinach Arugula Salad

Birds-eye-view of arugula spinach salad in a large bowl with a big wooden spoon and fork in it.

Author: Katie

This spinach arugula salad is an easy salad recipe made with fresh greens, sweet corn, avocado, and feta- perfectly balanced and ready in minutes. Light, flavorful, and versatile!

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5 from 1 vote

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Prep Time: 10

Total Time: 10

Course: Salad

Cuisine: Mediterranean

Servings: 4 people as a starter

Equipment

1 large bowl
1 salad spinner *optional

Ingredients

3 heaped cups (100 g) baby spinach *washed
2 heaped cups (65 g) arugula *washed
1 avocado *cubed
¾ cup (140 g) sweet corn
½ cup (90 g) feta *crumbled

Lemon Vinaigrette

4 tablespoon olive oil
juice of 1 lemon
1 tablespoon maple syrup
1 teaspoon Dijon mustard
½ teaspoon salt

You can find detailed step-by step-photos above the recipe card.

Instructions

Make the dressing. In a small jar, whisk together olive oil, lemon juice, Dijon mustard, maple syrup and salt.
4 tablespoon olive oil, juice of 1 lemon, 1 teaspoon Dijon mustard, 1 tablespoon maple syrup, ½ teaspoon salt
Make the salad. Add all the salad ingredients to a large bowl. Drizzle with dressing, toss gently, and adjust salt if needed before serving.
3 heaped cups baby spinach, 2 heaped cups arugula, 1 avocado, ½ cup feta, ¾ cup sweet corn

Video

Notes

You could save time with pre-washed greens. Even if they're labeled ready-to-eat, I still give them a rinse.
Use a salad spinner. A salad spinner is your best friend after washing the salad- it gets rid of excess water fast so your dressing actually sticks to the leaves instead of sliding right off.
Meal prep: If you want to pack it for lunch, check out my make-ahead tips.
Customise it your way: To turn this salad into a full meal check out my favorite seasonal add-ins.

Nutrition

All nutritional information is based on third-party calculations and should be considered estimates.

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