This Blueberry, Corn & Avocado Chopped Salad recipe is quick and easy to make, tossed with a lemony dressing and lots of fresh basil, and perfect for summertime!
Friends! I have the perfect summery salad for all of us to make this weekend. ♡
It’s loaded up with juicy blueberries, fresh sweet corn, creamy avocado, tender greens and fresh basil that are all deliciously in season right now. Then I’ve also added in some toasted almonds and red onion for extra crunch, a generous sprinkling of crumbled feta for a bit of creamy tang, and tossed everything together with a quick lemon dressing to bring everything together.
It’s a vibrant, feel-good, crowd-pleaser of a salad that’s easy to whip up in just 20 minutes. And it tastes like the absolute best of summertime. Let’s make some!
Blueberry Salad Ingredients:
Before we get to the recipe, here are a few quick notes about the ingredients you will need to make this salad!
- Greens: I used chopped Romaine, which added some nice crunch to the salad. But you could really use just about any salad greens that you prefer.
- Avocado: One large (or two small) ripe avocados, which I recommend dicing just before serving the salad in order to prevent browning.
- Blueberries: I made this salad with a full pint of fresh blueberries. But feel free to add in any other berries (such as strawberries or blackberries) that you happen to have on hand too.
- Fresh basil: This recipe calls for lots of fresh basil, which really freshens up the flavors here.
- Almonds: I used chopped almonds to give this salad some extra crunch, but you could also use slivered or sliced almonds instead if you prefer. I definitely recommend giving your almonds a brief toast in the oven or on the stovetop before adding them to the salad, to bring out their best flavor.
- Corn: You can use either canned, frozen, or fresh (cooked and sliced off the cob) corn for this recipe. If you would like to give the corn some extra flavor, feel free to grill or pan-roast it briefly.
- Red onion: Finely-diced or sliced.
- Feta cheese: Finally, I love this salad with lots of crumbled feta cheese. But you are welcome to swap in goat cheese or queso fresco if you prefer.
- Lemon dressing: Just a quick dressing made with olive oil, lemon juice, Dijon, garlic, salt and pepper.
How To Make This Chopped Salad:
To make this blueberry chopped salad, simply…
- Make the dressing. You can either simply whisk all of the ingredients together in a small bowl. Or add them to a mason jar, cover, and shake until combined.
- Toss the salad. Then add all of your ingredients to a big mixing bowl, drizzle with the dressing, and toss until combined.
- Serve. And serve it up right away while the salad is nice and fresh! I like to sprinkle each serving bowl with a bit of extra feta and a generous crack or two of black pepper.
Possible Recipe Variations:
This salad recipe is incredibly flexible, so feel free to play around with the ingredients (and their amounts) and add in whatever you love most. You could also…
- Grill or pan-roast the corn: 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.
- Add a protein: Chicken, steak, shrimp or salmon would all be delicious additions to this salad if you would like to add some protein.
- Add extra berries: Strawberries or blackberries would also be delicious in addition to (or in place of) the blueberries.
- Add extra veggies: Chopped fresh cucumber or thinly-sliced snap peas would also be fun additions here.
- Use a different cheese: Crumbled goat cheese or queso fresco would also be delicious in place of the feta.
- Use different nuts: Toasted walnuts, pecans, pepitas, sliced or slivered almonds would all work well in place of the chopped almonds, if you prefer.
More Favorite Chopped Salad Recipes:
Looking for more tasty chopped salad recipes? Here are a few of my faves:
- Chipotle Cheddar Chopped Salad
- Italian Chopped Salad
- Sesame Chicken Chopped Salad
- Chicken, Bacon & Avocado Chopped Salad
Blueberry, Corn and Avocado Chopped Salad
Ingredients
Salad Ingredients:
- 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
Lemon Dressing Ingredients:
- 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
Instructions
- Make the dressing. In a small bowl, whisk all of the dressing ingredients together until combined.
- Toss the salad. In a large mixing bowl, add all of the salad ingredients. Drizzle evenly with the dressing, then toss until evenly combined.
- Serve. Serve immediately, garnished with extra crumbled feta and a crack of black pepper if desired.
Did you make this?Let me know how it turned out in the comments below!
I served this with citrus glazed salmon and it was the perfect summer meal. Thanks for the great recipe!
Sounds good. Do you make it with canned corn or fresh? If fresh (which I prefer), do you cook it first?
Very tasty and filling salad. Very versatile,serve it with grilled meat, chicken, fish or all by itself as an appetizer. Even my wife and older daughter devoured it. Perfect dish for when friends are over and you want to bring out something special…felt awkward to have this for a regular week meal with the family. Will make be made over and over again. Thanks for yet another great recipe!
This was a great way to use the produce in my CSA box! We loved the blend of flavors and textures. The only weakness in the dish for us was the dressing. I will experiment with other options the next time I make this delicious salad.
Have had this bookmarked forever and finally made it tonight. Delicious! Followed the recipe to the letter and wouldn’t change a thing. Added some chicken on top. Not sure why others didn’t love the dressing, I thought it was perfect. Your salads never ever disappoint! Another keeper for sure.
I want to know how to do the Blueberry corn and avocado salad CZ I like it very nice
I made this last night! Oh my!!! It was SO delicious. My son thought blueberries in a salad was weird, but then he ate every single bite. I did have to add a couple pinches of sugar to the dressing, but that’s all I changed. Definitely a fave over here and perfect for Idaho summer meals!!
I substituted the basil for spinach, but I loved how the ingredients went so well together! At first I was hesitant about the blueberries, but it was an awesome touch.
I had to take off one star though, because the dressing did not turn out well for me. It ended up tasting like super salty, lemony olive oil :( but I swapped it with italian dressing and everything worked out fine!
This made our July 4th this year! I didn’t use as much lemon juice (more like 3TB) and added a TB of maple syrup to the dressing. The salad was dynamite, and now gimmesomeoven has two new fans – my son and dil.
Thank you!
How many servings?
Thanks Ali!
Hi Ali,
Every time I come across one of your recipes I pin it and go shop for the ingredients. You have not failed me yet! I haven’t made this one yet but I’m shopping tomorrow for the weekend.
Going to go ahead and give this one a 5 star, it sounds great.
Keep ‘me coming.