cook time: 15 minutes

servings: 2-4

nutrition: Vitamin K, Fiber

Arugula and Sweet Corn Salad

Summertime salads are all the craze! We love to jazz up simple leafy greens with whatever we could get our hands on that is fresh, seasonal and local.  Corn in the summer is extremely popular and the perfect salad topper.  Our salad recipes are full of nutrition – filled with B vitamins, fiber, Vitamin C and minerals such as phosphorus or manganese.  Even if your little ones are not into the greens, they could pick at the corn, mushrooms or tomatoes.


1 large ear of fresh non-GMO corn (remove kernels from the cob)
6 ounces baby arugula, washed and spun dry
2 Tbsp chopped scallions
1/2 c sliced mushrooms
1/4 c diced onions (optional)
1 small garlic clove, minced (optional)
Sea salt and fresh ground pepper to taste
2-3 Tbsp Extra virgin olive oil
2 medium-size ripe tomatoes, wedges


  1. In a medium size skillet, heat oil, add onions and sauté until translucent stirring constantly, about 2 minutes, then add in garlic, mushroom, corn and scallions.
  2. Season with salt to taste and continue sautéing for about 2-3 more minutes.
  3. Turn off the stove and toss in your tomato wedges, then add your arugula and serve.

How did your salad turn out? Let us know! #YummySpoonfuls #GrowUpYummy #PairedWithYummySpoonfuls