If you’re on the hunt for the ultimate summer salad, look no further than this Blueberry, Corn and Avocado Chopped Salad. Bursting with juicy blueberries, sweet corn, creamy avocado, and a tangy lime-honey dressing, this vibrant dish is as eye-catching as it is satisfying. It’s a go-to recipe when you need something refreshing and filling yet light, with every bite offering a joyful blend of textures and sunny flavors. Whether you’re prepping for a picnic, potluck, or simply craving something uniquely delicious, this Blueberry, Corn and Avocado Chopped Salad is about to become your new favorite way to celebrate the season’s best produce.

Blueberry, Corn and Avocado Chopped Salad Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this salad plays an important role, bringing unique flavors, colors, and about a million good vibes to your bowl. You’ll be delighted to see how a few simple, fresh items can turn into a dish that truly wows.

Blueberries: Plump, sweet, and juicy, they add a brilliant pop of color and a subtle tartness that balances the salad beautifully.
Fresh Corn Kernels: Crisp and slightly sweet, corn brings texture and a charming sunny note; try grilled corn for irresistible smoky flavor.
Avocado: Perfectly ripe avocado delivers buttery creaminess and healthy fats, tying everything together with its mellow richness.
Cherry Tomatoes: These little orbs burst with juiciness and vibrant color, brightening up every forkful.
Red Onion: Finely diced for subtle crunch and punchy flavor that wakes up your taste buds without overpowering.
Fresh Cilantro: A handful of chopped cilantro adds a rush of freshness and an herby lift to the mix.
Chopped Romaine or Mixed Greens: These create a crisp, refreshing base that lets all the other ingredients shine.
Feta Cheese: Crumbled feta lends tangy, salty notes and irresistible creaminess in each bite.
Olive Oil: Use good-quality olive oil for a silky dressing that cloaks every ingredient in flavorful richness.
Fresh Lime Juice: Just-squeezed lime is essential for that bright and zippy citrus finish.
Honey: Adds a touch of sweetness that balances the lime and brings harmony to the dressing.
Salt: Just the right amount elevates and brings together all the flavors.
Black Pepper: A gentle kick to round off the salad’s vibrant personality.

How to Make Blueberry, Corn and Avocado Chopped Salad

Step 1: Prep Your Produce

Start by rinsing your blueberries and patting them dry—they’re the jewels of this salad. Cut the corn from the cob (or thaw if using frozen), halve the cherry tomatoes, dice the avocado just before assembling, chop your greens, finely dice some red onion, and roughly chop your cilantro. This little bit of prep makes the final salad crisp, colorful, and enticing.

Step 2: Combine the Salad Base

In a large mixing bowl, gently toss together the chopped romaine or mixed greens, blueberries, corn, diced avocado, cherry tomatoes, red onion, and cilantro. This combination is where the Blueberry, Corn and Avocado Chopped Salad earns its reputation for being both visually stunning and flavor-packed.

Step 3: Whisk Up the Dressing

In a separate small bowl or a mason jar, combine the olive oil, lime juice, honey, salt, and black pepper. Whisk (or shake) vigorously until the mixture looks creamy and slightly thickened. This simple but superb dressing infuses every bite with a zingy, sweet-and-sour finishing touch.

Step 4: Dress and Toss

Pour the dressing evenly over your prepared salad base. Use salad tongs or your clean hands to gently toss everything together—coating each ingredient without crushing any of that precious produce. The fresher the toss, the more vibrant your final salad will be.

Step 5: Add the Final Touches

Finish with a generous sprinkle of crumbled feta cheese on top. This brings just the right notes of creamy, salty luxury and makes the Blueberry, Corn and Avocado Chopped Salad utterly irresistible.

How to Serve Blueberry, Corn and Avocado Chopped Salad

Garnishes

For a presentation that’s as inviting as the flavors, add a few extra fresh blueberries, a scattering of cilantro leaves, and even a light dusting of extra feta right before serving. A little finishing crack of black pepper or a few lime wedges on the side can make each plate feel special.

Side Dishes

This salad pairs beautifully with crusty bread, a pot of lemony rice, or grilled mains like chicken or shrimp. For a light lunch, it stands perfectly well on its own—just add a cool glass of lemonade or iced tea to complete the meal.

Creative Ways to Present

This Blueberry, Corn and Avocado Chopped Salad shines in a big statement bowl for gatherings, but it’s also delightful portioned into mason jars for picnics or prepped into individual bowls layered with the dressing at the bottom for easy office lunches.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, cover tightly and refrigerate. While the avocado may brown slightly, the flavors will still be delicious for up to a day. For best results, keep the dressing, avocado, and feta separate until just before serving if you know you’ll have extra.

Freezing

This salad is best enjoyed fresh; freezing is not recommended as the produce will lose its wonderful texture. Blueberries, tomatoes, and avocado all suffer in the freezer, turning mushy upon thawing.

Reheating

There’s no need for reheating since this is a no-cook salad. Enjoy leftovers straight from the fridge or let them sit at room temperature for a few minutes to take off the chill.

FAQs

Can I use frozen corn or blueberries?

Absolutely! Just thaw and pat dry before adding to the salad. While fresh ingredients do add extra crunch and vibrancy, frozen works beautifully in a pinch.

How do I prevent the avocado from browning?

Toss the diced avocado with a little extra lime juice before mixing it in. As long as you enjoy the Blueberry, Corn and Avocado Chopped Salad soon after assembling, you won’t even notice any browning.

Is there a vegan version of this salad?

Yes! Simply swap out the feta cheese for your favorite plant-based alternative, or leave it out for a completely dairy-free version that still offers loads of flavor.

Can I grill the corn for deeper flavor?

Definitely! Grilled or charred corn kernels add a smoky, caramelized edge that takes this salad from summery to unforgettable. Just let the corn cool before cutting off the kernels and mixing them in.

What other greens can I use?

Feel free to experiment with baby spinach, arugula, or a mix of your favorite leafy greens. The flexibility of this recipe is one of the reasons this Blueberry, Corn and Avocado Chopped Salad is always a delight to revisit.

Final Thoughts

There’s no better way to showcase summer’s bounty than with a big, fresh bowl of Blueberry, Corn and Avocado Chopped Salad. Grab what you have and create your own twist—this salad is bound to win hearts every time. Give it a try and let its burst of colors and flavors brighten your table and your day!

Blueberry, Corn and Avocado Chopped Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 14 reviews

Author: admin
Total Time: 15 minutes
Yield: 4 servings 1x
Diet: Vegetarian, Gluten-Free

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Description

This refreshing Blueberry, Corn and Avocado Chopped Salad is a perfect blend of sweet and savory flavors, ideal for a light and nutritious meal. Packed with fresh ingredients and a zesty dressing, it’s a delightful summer salad that’s quick and easy to prepare.

Ingredients

Scale

Fresh Blueberries

2 cups

Fresh Corn Kernels

1 1/2 cups (about 2 ears of corn)

Ripe Avocado

1, diced

Cherry Tomatoes

1 cup, halved

Red Onion

1/4 cup, finely diced

Fresh Cilantro

1/4 cup, chopped

Romaine or Mixed Greens

4 cups, chopped

Feta Cheese

1/4 cup, crumbled

Olive Oil

2 tablespoons

Fresh Lime Juice

1 tablespoon

Honey

1 tablespoon

Salt

1/2 teaspoon

Black Pepper

1/4 teaspoon

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Instructions

Prepare Ingredients: Combine the romaine or mixed greens, blueberries, corn, avocado, cherry tomatoes, red onion, and cilantro in a large bowl.
Make Dressing: In a small bowl, whisk together olive oil, lime juice, honey, salt, and pepper.
Toss Salad: Pour the dressing over the salad and toss gently to coat all ingredients.
Finish and Serve: Sprinkle with feta cheese and serve immediately for the best flavor.