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Mexican Salad with Blueberries, Corn & Avocado

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Serves: 4
  • 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
  • Preheat oven to 400°F. In a medium bowl toss corn with olive oil. Spread corn out onto in a single layer on a rimmed baking sheet lined with parchment paper. Roast about 25 minutes. Mix corn with wooden spoon and spread corn out again to a single layer. Continue roasting until corn for another 5 to 10 minutes or until about half the kernels are a deep brown color. Let cool slightly.
  • Meanwhile in a large bowl, toss romaine, blueberries, jicama, avocado, cilantro, lime juice and salt until evenly blended. Add corn and toss to coat. Serve immediately.
Calories 199.88
Total Fat 10.54 g
Saturated Fat 1.48 g
Cholesterol 0 mg
Sodium 298.49 mg
Total Carbohydrates 27.19 g
Dietary Fiber 7.48 g
Protein 3.90 g

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