Sautéed Summer Herb Salad

I can't get enough of this summer salad with bacon and corn.

All of the flavors of summer in one salad! This sautéed salad comes together really quickly and pairs perfectly with your favorite summer foods.



  • 2 pieces bacon, chopped
  • 2 zucchini, chopped (463 g)
  • 1 red, yellow, or orange bell pepper, chopped (112 g)
  • 1 lemon, juiced (30 g)
  • 1 Tbsp red wine vinegar (15 g)
  • 1 tsp kosher salt
  • ½ tsp cumin 
  • ½ tsp garlic
  • 2.5 cups of sweet corn (2 ears or 325 g)
  • Handful of fresh basil, ribboned (14 g)
  • Handful of fresh cilantro, chopped (14 g)
  • Pinch of fresh mint, chopped (6 g)
  • 1 shallot, finely chopped (45 g)
  • 1.5 cup cherry tomatoes, halved (250 g)
  • 23 cups arugula (100 g)
  • ½ Tbsp olive oil (7 g)
  • ¼ cup reduced fat blue cheese (28 g)


Heat a pan over medium-high heat. Add bacon and cook for 1-2 minutes until fragrant. Add zucchini and bell pepper and cook for 2 more minutes until tender crisp.  Turn off heat and add lemon juice, salt, cumin, and garlic. Transfer the mixture to a large salad bowl and let it cool for a few minutes.

Add corn (I like mine sliced off the cob), basil, cilantro, shallots, cherry tomatoes, arugula, blue cheese and a light drizzle of olive oil.  Finish with a little more fresh lemon and serve with your protein of choice!  


*We love to offer toasted pine nuts on the side, which are delicious on any salad, but especially with lemony arugula. Just make sure and log those on your own with your protein!


Keywords: summer, salad, bacon, corn, herbs, arugula, zucchini