Name: Blueberry, Corn, and Avocado Chopped Salad
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Cuisine: Fusion
Ingredients: 2 cups fresh blueberries: Look for plump, unmarred berries. If you can get local, organic ones, even better!; 2 cups corn kernels (fresh or thawed frozen): Sweet corn is best no matter the season! If using frozen, let it thaw to room temperature.; 1 large avocado, diced: Opt for ripe avocados for the best creaminess—press gently to see if they yield slightly.; 1 cup cherry tomatoes, halved: Choose vibrant, firm tomatoes for sweetness.; 1/2 cup diced cucumber: Cool and crisp, slices add a fresh crunch.; 1/4 cup finely chopped red onion adds a gentle sharpness; soak them in cold water for a milder taste.; 1/4 cup fresh cilantro, chopped: Fresh herbs will brighten the salad.; 2 tbsp olive oil: Quality matters! I love extra virgin olive oil for its richness.; 2 tbsp fresh lime juice: Freshly squeezed lime juice elevates the salad.; 1 tbsp honey or maple syrup: A sweetness to balance the tanginess.; Salt and black pepper to taste: Essential for bringing all flavours together.

Description

A vibrant summer salad that combines sweet blueberries, charred corn, and creamy avocado with a zesty lime dressing. This colorful dish offers a perfect balance of flavors and textures, making it ideal for picnics, potlucks, or as a refreshing side.

Ingredients

2 cups fresh blueberries: Look for plump, unmarred berries. If you can get local, organic ones, even better!
2 cups corn kernels (fresh or thawed frozen): Sweet corn is best no matter the season! If using frozen, let it thaw to room temperature.
1 large avocado, diced: Opt for ripe avocados for the best creaminess—press gently to see if they yield slightly.
1 cup cherry tomatoes, halved: Choose vibrant, firm tomatoes for sweetness.
1/2 cup diced cucumber: Cool and crisp, slices add a fresh crunch.
1/4 cup finely chopped red onion adds a gentle sharpness; soak them in cold water for a milder taste.
1/4 cup fresh cilantro, chopped: Fresh herbs will brighten the salad.
2 tbsp olive oil: Quality matters! I love extra virgin olive oil for its richness.
2 tbsp fresh lime juice: Freshly squeezed lime juice elevates the salad.
1 tbsp honey or maple syrup: A sweetness to balance the tanginess.
Salt and black pepper to taste: Essential for bringing all flavours together.

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Instructions

Char the corn: Heat a dry skillet over high heat. Add corn kernels and cook undisturbed for 2-3 minutes until slightly charred. Stir and cook 1 more minute. Let cool.
Make dressing: Whisk together olive oil, lime juice, honey, cumin, chili powder, salt, and pepper in a small bowl.
Combine: In a large bowl, gently mix blueberries, charred corn, avocado, cucumber, red onion, and cilantro.
Toss: Drizzle with dressing and gently toss to combine. Add cheese if using.
Serve: Sprinkle with toasted pepitas just before serving.

Notes

For best texture, add avocado just before serving
To make ahead: Prep all ingredients except avocado and dressing, store separately
For vegan version, omit cheese or use vegan feta
Great with grilled chicken or fish as a main dish salad

Prep Time: 20 mins
Cook Time: 5 mins
Category: Salad
Method: No-Cook (except corn)
Cuisine: Fusion

Nutrition

Serving Size: 1/6 of recipe
Calories: 180 kcal
Sugar: 9g
Sodium: 60mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 19g
Fiber: 5g
Protein: 4g
Cholesterol: 0mg