Blueberry Corn Salad
With crisp corn, sweet blueberries, creamy avocado, crunchy pistachios, salty feta, and a delicious lemon-basil vinaigrette, Blueberry Corn Salad is an unforgettable dish!
Servings: 8 servings
Cost: $8.12
Equipment
Ingredients
- 3/4 cup fine bulgur see note 1
- 1 (0.75-ounce) packet fresh basil divided, see note 4
- 1-1/2 cups fresh blueberries
- 1-1/2 cups diced English cucumber see note 2
- 1/2 cup chopped pistachios see note 3
- 1-3/4 cup fresh sweet corn
- 1 medium avocado diced
- 1/2 cup diced red onion
- 1/2 cup goat cheese or feta, optional
Dressing
- 1/3 cup olive oil
- 2 lemons
- 1 tablespoon honey
- 2 teaspoons Dijon-style mustard
- 1-1/2 teaspoons minced garlic
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
Instructions
- Bring 1-1/4 cups of water to a boil. In a large bowl, combine bulgur with 3/4 teaspoon salt. Pour the boiling water over the bulgur, stir, and cover tightly with plastic wrap or a lid. Let it sit at room temperature for 15-25 minutes until all the water is absorbed. Once done, fluff with a fork and let it cool to room temperature. If you're short on time, you can refrigerate it. I recommend making it a day ahead for quicker salad prep!
- Zest lemons with a zester to get 1 teaspoon zest. Juice the lemon using a citrus juicer to get 1/3 cup lemon juice. In a small blender jar or food processor, add 1/4 cup packed basil. Add the rest of the dressing ingredients. Blend until smooth. Transfer to a sealed jar and refrigerate until ready to use.
- To the cooled bulgur, add the blueberries, diced cucumbers, coarsely chopped pistachios, corn kernels, diced avocado, and optional red onion. Chop the remaining basil, about 1/2 cup, and add it in. Drizzle half of the dressing over the salad and gently toss. Add the remaining dressing in increments, as the bulgur continues to absorb it. Chill the salad for 15-20 minutes if time permits. Toss again and optionally add cheese, right before serving.
- I prefer this salad on the same day it's made. Before enjoying, I stir and taste it to see if it needs more seasoning or lemon.
Video
Notes
Note 1: There are different varieties of bulgur, but only fine bulgur will work with the method indicated in this recipe. This can be a hard ingredient to find in mainstream grocery stores so it's typically something I order online. You can also use cooked and cooled quinoa or small couscous instead.
Note 2: Regular cucumbers don’t work well. Stick to an English cucumber or Persian cucumbers (also called a mini or salad cucumber). You'll need either 1 large English cucumber or about 4-5 small salad cucumbers.
Note 3: Save time by purchasing shelled pistachios. I like roasted and lightly salted pistachios best, here’s what I use in this salad).
Note 4: If you don't have access to garden-fresh basil, a single .75-ounce packet is the perfect amount for this salad and dressing!
Storage: This salad stays fresh in an airtight container for 2-3 days, though the red onion's flavor and smell intensify. This salad doesn't freeze or thaw well.
Nutrition
Serving: 1serving | Calories: 172kcal | Carbohydrates: 16.2g | Protein: 3.1g | Fat: 11.8g | Sodium: 27.2mg | Fiber: 3.6g | Sugar: 4.3g