1. CORN BLUEBERRY SALAD
6 ears sweet corn
1 cup fresh blueberries
1/2 cup crumbled feta cheese
1/4 cup chopped fresh cilantro
3-4 green onions, diced
1 jalapeño pepper, seeded and minced
2 tablespoons lime juice
2 tablespoons olive oil
1 tablespoon honey
1/2 teaspoon ground cumin
Kosher salt and pepper, to taste
Bring a large pot of water to a boil over high heat.
Husk the corn, cut off the stem at the bottom and boil for 3 minutes. Remove the corn from the pot and let cool. Once cool cut the kernels off the cob.
In a large bowl add corn kernels, blueberries, feta cheese, cilantro, green onions and jalapeño pepper.
In a small bowl whisk together lime juice, olive oil, honey, cumin, salt and pepper.
Pour dressing over corn mixture, stir to combine and keep cold until serving.
2. BLUEBERRY, FETA AND MINT SALAD
3 cups, about 1 1/2 pints blueberries
1 cup mint
About 1 cup feta cheese
4 tablespoons very good extra-virgin olive oil
Flaky coarse sea salt
1 teaspoon whole black peppercorns, crushed
Divide the fruit among small shallow bowls, then sprinkle with the mint. Crumble the cheese over the top. Drizzle 1 tablespoon of the oil over each serving. Crush several generous pinches of salt over each dish and sprinkle with the pepper.
3. CREAMY BLUEBERRY CHICKEN SALAD
1/2-cup thinly vertically sliced red onion (I like less)
1/3-cup diced celery
1/4-cup torn fresh basil
1 rotisserie chicken from our deli. Approx. 3 cups shredded and skin removed.
1/2-teaspoon kosher salt, divided
1/2-cup plain non-fat Greek yogurt
2 1/2-tablespoons fresh lemon juice, divided
2-cups fresh blueberries
1-(5-ounce) package mixed greens of choice
2-teaspoons extra-virgin olive oil
1/4-teaspoon freshly ground black pepper
Combine onion, basil, celery and chicken in a medium bowl; sprinkle with 1/4 teaspoon salt.
Combine yogurt, 1 tablespoon lemon juice, and honey in a small bowl, stirring with a whisk.
Add yogurt mixture to chicken mixture; toss to coat. Gently stir in blueberries.
Place mixed greens, remaining 1 1/2 tablespoons lemon juice, oil, remaining 1/4 teaspoon salt, and pepper in a bowl; toss to coat.
Divide mixed green mixture evenly among 6 plates; top each serving with about 3/4 cup chicken mixture.
4. BLUEBERRY BASIL SALAD DRESSING
1/2 cup of water
1 cup of fresh blueberries
3/4 cup of basil leaves – pack them into the cup
Lemon juice from one large lemon – approximately 1/3 of a cup
1 teaspoon of sugar or sweetener of your choice (if you use anything other than sugar make sure you add slowly, tasting as you go.)
1/2 teaspoon of ground sea salt
1/4 teaspoon of fresh ground black pepper
1/4 teaspoon of ground onion powder
Put all of the ingredients into a blender and blend until smooth and frothy. You will see tiny pieces of the blueberry skin.
Pour over your favorite salad and enjoy!