Arugula, Apple & Avocado Salad
September 8, 2026 · Recipe by Life is but a Dish
Peppery arugula and romaine with apple, avocado, cucumber, and almonds in a maple–balsamic vinaigrette—adapted from Laney Schwartz at Life is but a Dish.
A good box week for this is one with arugula and a crunchy apple. The maple–balsamic dressing is what pulls it together; leftover vinaigrette keeps in the fridge about a week.
CSA tips: Skip the corn if it isn’t in the box. Any crisp apple works. Leave off the Parmesan if you want it dairy-free. Dress just before serving so the avocado and greens stay bright.
Adapted from Laney Schwartz at Life is but a Dish.
Arugula, Apple & Avocado Salad
A ten-minute salad of arugula, romaine, apple, avocado, cucumber, corn, and almonds, tossed with a maple–Dijon balsamic dressing. Adapted from Laney Schwartz at Life is but a Dish.
Ingredients
- 2 cups arugula
- 1 cup chopped romaine
- ½ cup diced cucumber
- ¼ cup corn (fresh or thawed)
- ½ apple, diced
- 1 avocado, diced
- ¼ cup slivered almonds
- ¼ cup shredded Parmesan
- ¼ cup balsamic vinegar
- 1 tbsp maple syrup
- 1 tbsp Dijon mustard
- ½ tsp salt
- ¼ tsp black pepper
- ¼ cup olive oil
Method
- Whisk the balsamic, maple syrup, Dijon, salt, and pepper. Stream in the olive oil while whisking until the dressing looks smooth.
- In a large bowl, combine the arugula, romaine, cucumber, corn, apple, avocado, and almonds.
- Toss with enough dressing to coat—you will have extra. Add more if the greens look dry.
- Finish with Parmesan and serve.
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