Season & Simmer

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Blueberry and Corn Summer Salad

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.