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Blueberry Corn and Avocado Chopped Salad
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4.86 from 7 votes

Blueberry, Corn and Avocado Chopped Salad

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!
Prep Time20 minutes
Total Time20 minutes
Course: Salad
Cuisine: American
Keyword: 4th of july, gluten free, vegetarian
Servings: 4 large servings or 8 small servings
Author: Ali

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.