Go Back

Blueberry and grilled sweet corn summer salad

This summer salad is one of our family's favorite salads. It's refreshing, vibrant and so quick and easy to make! The kids love it because of all the delicious toppings!
Print Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Servings: 4 people
Course: Salad
Calories: 224
Ingredients Method Notes

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)

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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

Nutritional information:
the information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.