Summer salads are the best! Refreshing, vibrant and my kids are more inclined to try them, because of all the fresh produce that they are topped with. This blueberry and grilled sweet corn summer salad is one of our favorites.
Blueberries and grilled sweet corn on the cob are the stars in this simple summer salad. Serve it as an entrée or a side when you grill some steak and/or veggies on the barbecue for dinner.
How I make this blueberry sweet corn summer salad?
This blueberry sweet corn salad comes together very quickly! You’ll have dinner on the table in no time!
Prepare quinoa
If I have leftover cooked quinoa, I use that. It is perfect for this salad, since it has to be cooled off anyway. If not, I prepare some quinoa (just by following the instructions on the package) and let it cool off (at least a bit).
Grill the corn
This is optional, and sometimes when I am pressed for time I skip this step, but it does elevate this whole summer salad. The sweet, charred taste of the corn is so so good!
I rub the preboiled cobs of corn with a bit of (vegan) butter and place them on the bbq until they are slightly charred (but certainly not black/burned). After that I cut the corn from the cob. Using a grill pan is another option (same charred look, but less smoky bbq taste though).
Make the salad dressing
I make the dressing for this blueberry and grilled sweet corn salad by adding all the dressing ingredients – olive oil, apple cider vinegar, orange juice, orange zest, garlic, finely chopped red onion, salt and pepper – to a salad dressing shaker or other tall container with a lid and shake to combine it all.
Putting the salad together
I first toss the greens and the cooled off quinoa together. I add some dressing to it and toss again. Then I mix the blueberries, grilled corn and cubed avocado in the salad with a wooden spoon.
Lastly, I divide the chives and basil leaves over the salad. I serve it with more dressing on the side.
We all love summer salads in this family and this blueberry and grilled sweet corn salad is one of our favorites. We hope you love it too. It is
quick and easy to make – so colorful – wholesome and full of good-for-you ingredients – and very delicious!
Blueberry and grilled sweet corn summer salad
Ingredients
Dressing ingredients
- ½ cup oilve oil
- ¼ cup apple cider vinegar
- 1 orange (zest and 2 tbsp of juice)
- 1 clove garlic (minced)
- ½ small red onion (finely chopped)
- salt and pepper (to taste)
Salad ingredients
- ½ cup cooked quinoa
- 3 oz. mixed greens (of your liking) (approx. 5 cups of cut/shredded lettuce)
- 1 cup fresh blueberries
- 1 cup grilled corn kernels (from preboiled cobs)
- 1 tbsp (vegan) butter (for rubbing the cobs with)
- ½ small avocado (cubed)
- ¼ cup basil leaves
- a few sprigs chives (chopped/cut with scissors)
Instructions
- Prepare quinoa (by following the instructions on the package) and let it cool off (at least a bit). Or use leftover quinoa you still have in the fridge.
- Optional, you can also use canned corn and don't grill it. But it does elevate the taste of the salad. Rub the pre-boiled cobs of corn with butter and place them on the bbq until they are slightly charred. Now cut the corn from the cob.
- Make the dressing by adding all the dressing ingredients to a salad dressing shaker or other tall container with a lid and shake to combine.
- Toss the greens and the cooled off quinoa together. Now add some dressing to it and toss again. Then mix the blueberries, grilled corn and cubed avocado in the salad with a wooden spoon. Lastly, divide the chives and basil leaves over the salad. Serve it with more dressing on the side.
Notes
DID YOU MAKE THIS RECIPE?
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