BLUEBERRY, CORN AND AVOCADO CHOPPED SALAD

Sana Umer

This chopped salad is fresh, colorful, and packed with flavor. Blueberries, corn, and creamy avocado come together for a healthy, easy-to-make dish.

Print Recipe Pin Recipe

Prep Time 15

Total Time 15

Course Salad

Cuisine American

Servings 4 servings

Calories 180 kcal

Ingredients

For the Salad:

2 cups fresh blueberries
1 cup corn kernels fresh or thawed frozen
1 avocado diced
¼ cup red onion finely chopped
2 cups romaine lettuce chopped
¼ cup feta cheese crumbled
2 tablespoons olive oil
1 tablespoon lemon juice fresh
to taste salt and pepper

Instructions

Combine Ingredients:

In a large bowl, combine blueberries, corn, avocado, red onion, and chopped romaine.

Dress Salad:

Drizzle with olive oil and lemon juice, then gently toss to combine.

Serve:

Season with salt and pepper to taste. Sprinkle with crumbled feta before serving.

Notes

Make Ahead: Prep ingredients in advance, store separately, and toss before serving.
Variations: Add nuts or seeds for extra crunch.
Serving Suggestions: Great as a light lunch or side dish for dinner.
Allergy-Friendly: Skip feta or use a vegan alternative for dairy-free.
Storage Tips: Store leftovers in an airtight container in the refrigerator for 1 day; avocado may brown.

Keyword cherry tomato bruschetta, crunchy chopped salad, easy bruschetta, parmesan chopped salad, Portillo’s chopped salad, ricotta toast, vegetarian appetiser