Fresh Blueberry and Corn Summer Salad
This vibrant blueberry salad is a perfect way to celebrate fresh summer produce with a bright lemon basil dressing.
recipesbynani.comThere is nothing quite like the combination of sweet blueberries and crisp corn for a summer lunch. I love how the creamy avocado brings everything together while the fresh basil and lemon add such a bright, zesty finish to every single bite.
This salad works best when you use corn right off the cob. If you want to make it ahead of time, add the avocado right before you serve it so it stays fresh and green.
🧺 Ingredients
- 2 cups fresh blueberries
- 1 cup fresh sweet corn kernels
- 1 ripe avocado, diced
- 1/2 cup fresh basil leaves, thinly sliced
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
👩🍳Instructions
- 1
In a small jar or bowl, whisk together the olive oil, lemon juice, salt, and pepper to make your dressing.
- 2
In a large salad bowl, combine the fresh blueberries, corn kernels, and sliced basil.
- 3
Pour the dressing over the blueberry mixture and toss gently to coat everything evenly.
- 4
Add the diced avocado last and give it one very light stir so the avocado does not get mushy.
- 5
Serve immediately while the ingredients are fresh and chilled.
💡 Tips
This salad is best served right after making it. If you have leftovers, store them in an airtight container in the fridge for up to one day, though the avocado may start to brown slightly. You can add a handful of toasted walnuts or feta cheese if you want a little extra crunch or saltiness.
Made this recipe? Let us know how it went.
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