Blueberry, Corn and Avocado Chopped Salad

Blueberry, Corn and Avocado Chopped Salad is a fresh, colorful salad that’s bursting with sweet, savory, and creamy flavors in every bite. Juicy blueberries, crisp corn, creamy avocado, and crunchy veggies are tossed with a light, tangy dressing for the ultimate summer salad that’s ready in minutes.

Why You’ll Love This Recipe

You’ll love this Blueberry, Corn and Avocado Chopped Salad because it’s refreshing, easy to make, and full of texture and vibrant flavor. It’s naturally gluten-free, vegetarian, and makes a perfect side dish for picnics, potlucks, or light lunches. The combination of sweet blueberries and savory corn with creamy avocado is simply irresistible!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Fresh blueberries
• Fresh or frozen corn kernels (cooked and cooled)
• Avocado, diced
• Romaine lettuce or mixed greens, chopped
• Red bell pepper, diced
• Cucumber, diced
• Red onion, finely diced
• Fresh cilantro or basil, chopped
• Feta cheese, crumbled (optional)
• Toasted pepitas or sunflower seeds (optional)

For the dressing:

• Olive oil
• Fresh lime juice
• Honey or maple syrup
• Dijon mustard
• Salt
• Black pepper

Directions

1. In a large salad bowl, combine chopped lettuce, blueberries, corn, avocado, red bell pepper, cucumber, red onion, and fresh herbs.
2. In a small bowl or jar, whisk together olive oil, lime juice, honey, Dijon mustard, salt, and pepper until well combined.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Sprinkle with crumbled feta and toasted seeds if desired.
5. Serve immediately and enjoy!

Servings and timing

This recipe serves about 4 people and takes about 15 minutes to prep. No cooking required if using pre-cooked corn.

Variations

• Use goat cheese instead of feta for a tangier flavor.
• Add grilled chicken or shrimp for extra protein.
• Swap corn for grilled zucchini or asparagus.
• Use fresh mint for a summery twist.
• Add quinoa for a hearty, meal-style salad.

Storage/Reheating

This salad is best enjoyed fresh. If storing, keep the dressing separate and store leftovers in an airtight container in the refrigerator for up to 1 day. Avocado may brown slightly, so add it fresh just before serving when possible.

FAQs

Can I use frozen corn?

Yes! Thaw and cook it, then let it cool before adding to the salad.

How do I keep the avocado from browning?

Add it right before serving and toss with lime juice to help prevent browning.

Can I make this salad ahead of time?

Prep the veggies and dressing ahead of time. Combine and add avocado just before serving.

Is this salad good for meal prep?

It’s best fresh, but you can prep all components ahead and store separately.

What dressing goes best with this salad?

A light citrusy vinaigrette like the lime-honey dressing keeps it bright and fresh.

Can I make it vegan?

Yes — skip the feta or use a dairy-free cheese alternative.

What protein can I add?

Try grilled chicken, shrimp, or even chickpeas for a vegetarian boost.

What herbs are best?

Cilantro, basil, or fresh mint all work beautifully.

What pairs well with this salad?

It’s great with grilled meats, tacos, or as a side for sandwiches.

Can I use spinach instead of romaine?

Yes! Spinach, arugula, or any sturdy greens work well.

Conclusion

Blueberry, Corn and Avocado Chopped Salad is a bright, delicious way to enjoy fresh summer produce. With its mix of sweet, savory, and creamy ingredients, this colorful salad is always a hit at picnics, potlucks, or as a simple lunch. Give it a try and enjoy a fresh, healthy bowl that tastes like summer!

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