Blueberry Salad
This blueberry salad is fresh, colorful, and so good! Sweet blueberries, crisp corn, creamy avocado, and a zippy lemon-basil vinaigrette.
Servings: 8 servings
Cost: $8.12
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
Dressing
- 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.
Video
Notes
Note 1: Only fine bulgur works for this method. It can be hard to find, so I usually order it online. You can also use about 2 cups cooked and cooled quinoa or small couscous.
Note 2: Use English or Persian cucumbers, also called mini or salad cucumbers. You’ll need 1 large English cucumber or 4–5 small Persian cucumbers.
Note 3: Save time with shelled pistachios. Roasted and lightly salted pistachios are my favorite here.
Note 4: Raw corn cut straight from the cob is delicious here. You can also use completely thawed frozen sweet corn or, my favorite, grilled corn cut from the cob.
Note 5: If you don’t have garden-fresh basil, one 1.5-ounce packet is perfect for the salad and dressing. To measure, gently pack whole basil leaves into the measuring cup.
Storage: This salad is best enjoyed the same day it’s made. To prep ahead, store the dressing, feta, pistachios, avocado, and red onion separately.
Nutrition
Serving: 1serving | Calories: 172kcal | Carbohydrates: 16.2g | Protein: 3.1g | Fat: 11.8g | Sodium: 27.2mg | Fiber: 3.6g | Sugar: 4.3g