This Blueberry Salad is a favorite summer produce salad. It pairs sweet blueberries with crisp corn, creamy avocado, tender bulgur, and a bright basil-lemon vinaigrette for a fresh, colorful dish that shines at picnics, potlucks, and weeknight dinners.
author’s note
The Dressing I Want on Everything
Start with the dressing: a lemon-basil vinaigrette that’s bright, herbal, and silky. If you love lemon and basil, this vinaigrette is worth trying on everything from salads to grilled chicken. It blends into a smooth emulsion that the bulgur soaks up beautifully.
I originally worked a lot with bulgur when testing tabbouli and found I loved its texture. Fine bulgur makes a light, fluffy base that pairs really well with fresh produce and herbs. If you don’t have fine bulgur, cooked and cooled small-grain substitutes such as quinoa or small couscous also work in a pinch.
Combine the bulgur with juicy blueberries, crisp corn, creamy avocado, chopped basil, crunchy pistachios, and a touch of cheese if you like. The contrast of textures and the bright dressing make this salad feel special and summery.
Blueberry Salad Ingredients
| Ingredient | Notes |
|---|---|
| Fine bulgur wheat | Use fine bulgur for the best texture. You can swap with cooked and cooled quinoa or small couscous if needed. |
| Blueberries, corn, cucumber, avocado | Choose ripe, fresh produce. Dice ingredients into bite-sized pieces for easy eating. |
| Basil and red onion | Chop basil right before adding for maximum flavor. Reduce or omit red onion if you prefer a milder taste. |
| Pistachios and feta or goat cheese | Add pistachios just before serving to keep them crunchy. Cheese is optional but adds a nice tangy contrast. |
| Lemon-basil dressing | Blend until smooth and add gradually—bulgur continues to absorb dressing. |
Quick Tip
Make this blueberry salad a full meal by adding diced cooked chicken.
Reader’s Notes & Tips
What Is Bulgur Wheat?
Bulgur is wheat that has been par-cooked, dried, and cracked. Because it’s partially cooked, it rehydrates quickly and has a tender, slightly chewy texture. Fine bulgur works best for this recipe since it soaks up the dressing and stays light.
If fine bulgur is hard to find in stores, check the baking or international aisle, or use a cooked small grain as a substitute.
Blueberry Salad Dressing
This lemon-basil vinaigrette is bright and fresh. You may want to double the dressing for other salads, bowls, or to drizzle over grilled chicken. A few practical tips:
- Zest the lemons first, then juice them. The zest adds concentrated lemon flavor that complements the basil.
- Use a good-quality extra-virgin olive oil for the best mouthfeel and flavor.
- Blend the dressing until smooth. If the dressing is thicker than you prefer, whisk in a little more olive oil or a splash of water to loosen it.
Storage
Enjoy this salad the day it’s made for best texture. To prep ahead, store the dressing, cheese, pistachios, diced avocado, and red onion separately. Combine and toss shortly 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
Chelsea Lords
Ingredients
- 3/4 cup fine bulgur wheat (see note 1)
- 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 (about 1 tsp zest; 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 bulgur and 3/4 teaspoon salt to a large bowl. Pour 1 1/4 cups boiling water over top, stir, and cover tightly. Let sit 15–25 minutes until water is absorbed. Fluff with a fork and cool to room temperature or refrigerate to speed cooling. Bulgur can also be made a day ahead.
- Zest the lemons to get 1 teaspoon zest, then juice to get 1/3 cup juice. In a small blender or food processor, combine zest, juice, 1/4 cup packed basil, olive oil, honey, Dijon, garlic, salt, and pepper. Blend until smooth. Store in a sealed container in the refrigerator until ready to use.
- To the cooled bulgur, add blueberries, cucumber, pistachios, corn, avocado, and red onion if using. Chop the remaining basil (about 1/2 cup) and add it. Drizzle with half the dressing and gently toss. Add more dressing as needed since the bulgur will continue to absorb it. Chill 15–20 minutes if possible, toss again, and add cheese right before serving. Best enjoyed the same day.
Recipe Notes
Note 1: Only fine bulgur works well for this no-cook absorption method. If you can’t find it, substitute about 2 cups cooked and cooled quinoa or small couscous.
Note 2: Use English or Persian (mini) cucumbers. One large English cucumber or 4–5 small Persian cucumbers will yield the needed volume.
Note 3: Save time with shelled pistachios. Lightly salted roasted pistachios add great crunch and flavor.
Note 4: Fresh corn cut from the cob is excellent here. Thawed frozen sweet corn or grilled corn cut from the cob also work well.
Note 5: If you don’t have garden-fresh basil, a one 1.5-ounce packet of store-bought basil is usually sufficient. Gently pack the leaves when measuring.
Storage: This salad is best the day it’s made. To prepare ahead, keep the dressing, cheese, pistachios, avocado, and red onion separate until serving.
Nutrition
Serving: 1 serving | 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 approximation.