Blueberry and Corn Summer Salad

Prep Time: 15 Mins

Cook Time: 5 Mins

Total Time: 20 Mins

Serves: 2-4

This bright salad is perfect to serve on a hot summer day when corn and blueberries are in season. It is bright, colourful, and refreshing. Although you could use canned corn in the winter, it just simply won't have the same fresh taste or crisp bite. 

Ingredients

Dressing

2 tablespoons apple cider vinegar

1 tablespoon balsamic vinegar

3 tablespoons honey

2 teaspoons Dijon mustard

1 tablespoon water

1/2 cup canola oil 

Fine sea salt to taste

Salad

1 Corn on the cobb, outer leaves removed

1 head of romaine, hand torn into strips

1/2 cup blueberries

1 Nordic cucumber (or 1/2 an English cucumber), cut into 2 cm cubes

1 Avocado, sliced

3 tablespoons toasted sliced almonds

Sea salt to taste

Freshly ground pepper to taste

Directions

---

1. Combine all the dressing ingredients in a jar and whisk until emulsified. This will make about 1 cup of dressing, to be used on other salads throughout the week.

2. Place the corn on the cob on a plate with 2-3 tablespoons of water and microwave for 1-3 minutes, depending on the strength of your microwave, check for doneness by pulling off a piece of corn; it should be tender with a slight bite. Let cool, then place it on its base, use a knife to slide it vertically along the core of the corn removing the kernels.

3. In a bowl combine 1/3 cup of the cooked corn, romaine, blueberries, and cucumber. Dress with 2-4 tablespoons of dressing and toss. Then top with the avocado slices and sliced almonds. Sprinkle sea salt and a few grinds of fresh pepper.