Mexican Salad with Blueberries, Corn & Avocado
Creamy avocado coats the ingredients in this flavorful blueberry salad eliminating the need for a separate dressing. Make sure your avocado is ripe so it will break down as the salad is tossed...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.driscolls.com.
Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Mixing bowl
- Wooden spoon
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
Ingredients
- 1 Ripe avocado, diced
- 1 1/2 Cups corn kernels (cut from 3 corn cobs)
- 2 Teaspoons olive oil
- 4 Cups shredded romaine (about 6 ounces)
- 1 Package (6 ounces or 1/4 cups) Driscoll's Blueberries
- 1 Cup (1/2-inch cubes) jicama
- 1/2 Cup cilantro leaves, chopped
- 2 Tablespoons lime juice
- 1/2 Tsp. salt
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