This Blueberry Salad is a favorite summer produce salad: sweet blueberries, crisp corn, creamy avocado, and a bright basil-lemon vinaigrette come together for a fresh, colorful dish.
author’s note
The Dressing I Want on Everything
Wow, this salad!
The dressing is the star — a lemon-basil vinaigrette that’s bright, herb-forward, and silky. If you love lemon and basil, try this; it elevates the whole salad and works great on bowls or grilled proteins as well.
I also fell hard for bulgur while developing other grain salads. Fine bulgur creates a light, textured base that soaks up the dressing beautifully. If you don’t have fine bulgur, cooked and cooled quinoa or small couscous are good substitutes.
Between the bulgur, fresh produce, vibrant dressing, and crunchy pistachios, this salad feels a little different from typical grain salads and is perfect for peak blueberry season.
Blueberry Salad Ingredients
| Ingredient | Notes |
|---|---|
| Fine bulgur wheat | Use fine bulgur for the best texture; swap with cooked, cooled quinoa or small couscous if needed. |
| Blueberries, corn, cucumber, and avocado | Choose ripe, fresh produce and dice into bite-sized pieces for even texture. |
| Basil and red onion | Chop basil just before adding. Reduce or omit red onion if you prefer a milder bite. |
| Pistachios and feta or goat cheese | Add just before serving so the nuts remain crunchy and the cheese fresh. |
| Lemon-basil dressing | Blend until smooth and add gradually because the bulgur will absorb extra dressing. |
Quick Tip
Turn this blueberry salad into a complete meal with diced cooked chicken or grilled shrimp.
Reader’s Notes & Tips
What Is Bulgur Wheat?
Bulgur is cracked, partially cooked wheat that rehydrates quickly with hot water. It comes in several grind sizes; fine bulgur is soft and ideal for this salad because it absorbs the vinaigrette and blends well with the other ingredients.
If fine bulgur is unavailable at local stores, check international or grain sections, or consider ordering online. Cooked quinoa or small couscous are acceptable swaps if you prefer.
Blueberry Salad Dressing
This lemon-basil vinaigrette is fresh and versatile. Make a little extra to use on other salads or to finish grilled fish or chicken. A few pointers:
- Zest and juice the lemons for the brightest citrus flavor.
- Use a good-quality extra-virgin olive oil for a smooth mouthfeel and clean flavor.
- Blend the dressing until it’s fully emulsified and smooth so it coats the bulgur and vegetables evenly.
Storage
For best texture, enjoy this salad the same day. To prep ahead, store the dressing, cheese, pistachios, avocado, and red onion separately, then assemble before serving.
Use Leftover Blueberries In:
Desserts
Blueberry Cobbler Recipe
Desserts
Mini Blueberry Cheesecakes
Beverages
Sparkling Blueberry Lemonade
Muffins And Quick Breads
Healthy Blueberry Muffin Recipe
Blueberry Salad
Equipment
-
Small blender or food processor
Ingredients
- 3/4 cup fine bulgur wheat (see notes)
- 1-1/2 cups fresh blueberries
- 1-1/2 cups diced English cucumber
- 1/2 cup chopped pistachios
- 1-3/4 cups sweet corn kernels
- 1 medium avocado, diced
- 1/2 cup diced red onion (optional)
- 1/2 cup goat cheese or feta (optional)
- 2 large lemons (1 tsp zest; about 1/3 cup juice)
- 3/4 cup packed fresh basil leaves, divided
- 1/3 cup olive oil
- 1 tablespoon honey
- 2 teaspoons Dijon-style mustard
- 1-1/2 teaspoons minced garlic
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
Instructions
- Add the bulgur and 3/4 teaspoon salt to a large bowl. Pour 1-1/4 cups boiling water over the bulgur, stir, then cover tightly. Let sit at room temperature for 15–25 minutes, or until the water is absorbed. Fluff with a fork and allow to cool to room temperature, or chill briefly to speed cooling. Bulgur can be prepared a day ahead.
- Zest the lemons to yield about 1 teaspoon zest, then juice to get roughly 1/3 cup juice. In a small blender or food processor combine lemon zest, lemon juice, 1/4 cup packed basil, olive oil, honey, Dijon mustard, garlic, salt, and pepper. Blend until smooth. Transfer the dressing to a sealed jar and chill until ready to use.
- To the cooled bulgur add blueberries, diced cucumber, pistachios, corn, avocado, and red onion if using. Chop the remaining basil (about 1/2 cup) and add it in. Drizzle with half of the dressing and gently toss to combine. Add more dressing as needed — the bulgur will continue to absorb it. If time allows, chill the salad 15–20 minutes to let flavors meld. Toss again and sprinkle cheese over the top just before serving, if desired. Best enjoyed the same day.
Recipe Notes
Note 1: Only fine bulgur works for the quick soak method. If you can’t find it, use about 2 cups cooked and cooled quinoa or small couscous.
Note 2: English or Persian (mini) cucumbers work best. Use one large English cucumber or 4–5 small Persian cucumbers.
Note 3: Shelled pistachios save time; roasted and lightly salted pistachios add extra flavor and crunch.
Note 4: Fresh raw corn cut from the cob is ideal. Thawed frozen sweet corn or grilled corn cut from the cob are good alternatives.
Note 5: If you don’t have garden basil, a 1.5-ounce clamshell of fresh basil is usually enough for both the salad and dressing. Pack the leaves gently when measuring.
Storage: For the best texture enjoy the salad the same day. If preparing ahead, store dressing and toppings like cheese, pistachios, avocado, and onion separately, then combine before serving.
Nutrition
Calories: 172 kcal |
Carbohydrates: 16.2 g |
Protein: 3.1 g |
Fat: 11.8 g |
Sodium: 27.2 mg |
Fiber: 3.6 g |
Sugar: 4.3 g
Nutrition information is an estimate and should be used as a guideline.
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