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 together.
- 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
- 1 Ripe avocado, diced
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.