Recipes (Eat well)

Blueberry Corn Salad with Mint and Citrus Dressing

The other night a very good friend of mine from medical school came over to cook dinner and relax for a bit. I scanned through my Pinterest recipes I’d stored up for ideas and quickly realized that everything exciting was meant for cold weather! It was an 80+ degree evening and summer food was necessary. So after a quick brainstorm, I came up with blueberry corn salad and baked salmon. Perfect for this weather 🙂

Dinner on my balcony with Jack!

Dinner on my balcony with Jack!

This was seriously delicious! I just had to share. The best part was that I’d made enough to last a few days. Win!

Blueberry Corn Salad with Mint and Citrus Dressing
Blueberry corn salad

For the Salad:

4 cups frozen Corn

1 1/4 pints Blueberries

1/2 pound feta cheese

1/2 large red onion, chopped (or one small)

1/2 cup fresh mint, chopped

For the Dressing:

3/4 cup olive oil

1/4 cup apple cider vinegar

Juice from one large orange, and about 1/4 of the pulp

Juice from 1/2 lemon

1/2 tablespoon ginger

1 teaspoon salt

1/2 teaspoon sage

sprinkle pepper to taste

Defrost the corn in the microwave (about 4 minutes) and allow it to cool. Toss with chopped onion, crumbled feta, blueberries, and chopped mint. In a blender, mix together dressing ingredients until they are a uniform consistency. You can add as much or as little of the dressing as you like- I added about 3/4 of it. The salad gets better with time, so I’d advocate for leaving it in the fridge for a couple of hours. We ate ours after about 10 minutes and it was still delicious!

I used the remaining 1/4 of dressing to pour over 1.5 pounds of salmon and baked it at 400 degree for 25 minutes; it was perfect!


What’s your favorite summer meal?


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