This Blueberry Salad is my favorite peak summer produce salad! Sweet blueberries, crisp corn, creamy avocado, and the best basil-lemon vinaigrette.
author’s note
The Dressing I Want on Everything
Wow, this salad!!
Let me start with the dressing because it is one of my favorite dressing recipes I’ve ever created, and I truly want to put it on EVERYTHING. It’s so fresh, so vibrant, and has the perfect vinaigrette texture. Please promise me you’ll give it a try if you love lemon and basil!
And next, the bulgur. I bought so much bulgur when I was working to perfect my Tabouli recipe. Then I couldn’t stop making it, so I picked up a few more bags, haha.
Eventually, I decided to branch out and try a few other ways to use bulgur, starting with this bulgur salad and now this blueberry salad. And honestly, I’m so hooked. It’s such a fun base and feels a little different from most of my grain salads that use rice or quinoa.
Anyways, the bulgur, the dressing, the produce, all of it is out of this world. And the crunchy pistachios to finish things off? I could eat this every single day!
Blueberry Salad Ingredients
| Ingredient | Let’s Chat About It |
|---|---|
| Fine bulgur wheat | Use fine bulgur only, or swap with cooked and cooled quinoa or small couscous. |
| Blueberries, corn, cucumber, and avocado | Use fresh, ripe produce and dice everything bite-sized for the best texture. |
| Basil and red onion | Chop basil right before adding. Use less red onion if you want a milder flavor or skip it entirely if you aren’t a fan. |
| Pistachios and feta or goat cheese | Add right before serving so they stay crisp and fresh. |
| Lemon-basil dressing | Blend until smooth, then add gradually since the bulgur will keep soaking it up. |
Quick Tip
Make this blueberry salad a full meal by adding diced chicken!
Reader’s Notes & Tips
What Is Bulgur Wheat?
Bulgur is wheat that is partly cooked, dried, and cracked, so it cooks super fast. It comes in different sizes, but fine bulgur is best for this blueberry salad because it is soft and soaks up the dressing so nicely.
Fine bulgur can be hard to find in some stores. Look in the baking, international, or grain aisle, or buy it online.
Blueberry Salad Dressing
This lemon-basil vinaigrette is bright, fresh, and so good you may want to double it for salads, bowls, or to top grilled chicken with! A few tips:
- Zest the lemons with a microplane and then juice with a citrus juicer.
- Use a good-quality extra-virgin olive oil for the best flavor.
- Blend in a small, powerful blender until smooth.
Storage
Once prepared, this blueberry salad is best enjoyed the same day it is made. To prep ahead, store the dressing, feta, pistachios, avocado, and red onion separately from the rest of the salad.
Use Leftover Blueberries In:
Desserts
Blueberry Cobbler Recipe
Desserts
Mini Blueberry Cheesecakes
Beverages
Sparkling Blueberry Lemonade
Muffins And Quick Breads
Healthy Blueberry Muffin Recipe
Blueberry Salad
Video
Equipment
Ingredients
- 3/4 cup fine bulgur wheat see note 1
- 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 cups sweet corn kernels see note 4
- 1 medium avocado diced
- 1/2 cup diced red onion optional
- 1/2 cup goat cheese or feta, optional
- 2 large lemons (1 tsp zest; 1/3 cup juice)
- 3/4 cup packed fresh basil leaves divided, see note 5
- 1/3 cup olive oil
- 1 tablespoon honey
- 2 teaspoons Dijon-style mustard
- 1-1/2 teaspoons minced garlic
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
Instructions
- Add bulgur and 3/4 teaspoon salt to a large bowl. Pour 1-1/4 cups boiling water over top, stir, and cover tightly with plastic wrap. Let sit at room temperature for 15–25 minutes, or until the water is absorbed. Fluff with a fork and cool to room temperature, or refrigerate to speed it up. Bulgur can also be made a day ahead.
- Zest lemons to get 1 teaspoon zest, then juice to get 1/3 cup juice. Add zest, juice, 1/4 cup packed basil, olive oil, honey, Dijon, garlic, salt, and pepper to a small blender or food processor. Blend until smooth. Transfer to a sealed jar and refrigerate until ready to use.
- To cooled bulgur, add blueberries, cucumbers, pistachios, corn, avocado, and red onion, if using. Chop remaining basil, about 1/2 cup, and add it in. Drizzle with half the dressing and gently toss. Add more dressing as needed since the bulgur will continue to absorb it. Chill 15–20 minutes if time permits. Toss again and add cheese right before serving, if using. Best enjoyed the same day.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
