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Blueberry Corn Avocado Salad

Ingredients:

  • 1 ½ cups canned or fresh corn kernels (cut from 3 corn cobs)
  • 2 teaspoons olive oil
  • 4 cups shredded romaine lettuce
  • ½ cup blueberries
  • 1 ripe avocado, diced
  • ½ cup cilantro leaves, diced
  • 2 tablespoons lime juice
  • ½ teaspoon salt

Directions:

In a large bowl, toss romaine, blueberries, avocado, cilantro, lime juice, corn and salt until evenly blended

 

Option: Roast corn:

  1. Preheat oven to 400-degrees F
  2. In a medium bowl toss corn with olive oil
  3. Spread corn out in a single layer on a rimmed baking sheet lined with parchment paper. Roast about 25 minutes.
  4. Mix corn with wooden spoon and spread corn out again to a single layer. Continue roasting corn for another 5 to 10 minutes or until about half the kernels are a deep brown color. Let cool slightly then toss into the salad.
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