Blueberry, Corn and Avocado Chopped Salad
Total Time
20 mins
Prep Time
20 mins
Cook Time
0 mins
Rating
4.9 out of 5 stars
(7)
Ingredients
4 large servings or 8 small servings
- 9 ounces Romaine lettuce, chopped
- 5 ounces crumbled feta cheese
- 1 large avocado, peeled, pitted and diced
- 1 pint (2 cups) blueberries
- 1 cup chopped fresh basil leaves
- 1 cup chopped toasted almonds
- 3/4 cup whole-kernel corn
- 1/2 cup finely-diced red onion
- 1/3 cup olive oil
- 3 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- 1 teaspoon sea salt
- 1/2 teaspoon coarse black pepper
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Preparation
Step 1
In a small bowl, whisk all of the dressing ingredients together until combined.
Step 2
In a large mixing bowl, add all of the salad ingredients. Drizzle evenly with the dressing, then toss until evenly combined.
Step 3
Serve immediately, garnished with extra crumbled feta and a crack of black pepper if desired.
Step 4
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Chef's notes
Feel free to grill or pan-roast the corn before adding it to the salad, if you would like to give it some extra caramelized flavor.
Chicken, steak, shrimp, or salmon would all be delicious additions to this salad if you would like to add some protein.
Strawberries or blackberries would also be delicious in addition to (or in place of) the blueberries.
Chopped fresh cucumber or thinly-sliced snap peas would also be fun additions here.
Crumbled goat cheese or queso fresco would also be delicious in place of the feta.
Toasted walnuts, pecans, pepitas, sliced or slivered almonds would all work well in place of the chopped almonds, if you prefer.
