Description
A refreshing and vibrant Blueberry Corn Salad featuring bulgur wheat, fresh blueberries, sweet corn, cucumber, avocado, and a zesty lemon-basil dressing. This salad combines a variety of textures and flavors, perfect for a light lunch or a colorful side dish.
Ingredients
Scale
Salad
- 3/4 cup fine bulgur wheat
- 1 1/2 cups fresh blueberries
- 1 1/2 cups diced English cucumber
- 1/2 cup chopped pistachios
- 1 3/4 cups fresh sweet corn kernels
- 1 medium avocado, diced
- 1/2 cup diced red onion
- 1 (0.75-ounce) packet fresh basil, divided
- 1/2 cup goat cheese or feta (optional)
Dressing
- 1/3 cup olive oil
- 2 lemons (for zest and juice, about 1 teaspoon zest and 1/3 cup juice)
- 1 tablespoon honey
- 2 teaspoons Dijon-style mustard
- 1 1/2 teaspoons minced garlic
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Prepare bulgur: Bring 1 1/4 cups water to a boil. In a large bowl, combine bulgur with 3/4 teaspoon salt. Pour boiling water over bulgur, stir, and cover tightly with plastic wrap or a lid. Let it sit at room temperature for 15–25 minutes until water is absorbed. Fluff with a fork and let cool to room temperature. You can refrigerate it for faster prep or prepare it a day ahead.
- Make the dressing: Zest lemons to yield 1 teaspoon zest and juice them to get 1/3 cup lemon juice. In a small blender or food processor, add 1/4 cup packed basil, lemon zest, lemon juice, olive oil, honey, Dijon mustard, minced garlic, salt, and pepper. Blend until smooth. Transfer dressing to a sealed jar and refrigerate until use.
- Assemble the salad: To the cooled bulgur, add blueberries, diced cucumber, chopped pistachios, corn kernels, diced avocado, and diced red onion. Chop the remaining 1/2 cup basil and add to the mixture. Drizzle half the dressing over the salad and gently toss. Add remaining dressing gradually as the bulgur absorbs it. Chill salad for 15–20 minutes if possible. Toss again and add goat cheese or feta just before serving if desired.
- Final seasoning: For best flavor, serve the salad the same day. Stir and taste before serving, adding extra seasoning or lemon juice if needed.
Notes
- Use fine bulgur wheat for best absorption and texture.
- English cucumber is preferred for its mild flavor and few seeds.
- Pistachios add crunch and a buttery flavor; can substitute with other nuts if desired.
- Fresh basil provides a bright herbal note; adjust amount to taste.
- Optional goat cheese or feta adds creaminess and slight tang.
- This salad keeps well refrigerated for up to 1 day after assembly but is best served fresh.
