Three Blueberry Salads That are Perfect for Summer

Try one of these blueberry salads for a healthy, flavorful summer dish.

Summer is a time when lighter fare is what you want on the table, and any one of these blueberry salads is sure to add a healthy bit of color to your summer fare. Summer blueberry salads come in an array of varieties, so there’s one to complement every meal. Try one of these tasty and healthy blueberry salad recipes—or all of them—at your next dinner, cookout or get-together.

Three Blueberry Salads for Your Summer Table

Summer Fruit Salad with Jalapeno Mint & Lime

This fruit salad gets a little kick from a bit of jalapeno, and a dose of healthfulness from the blueberries and other fruit.

Ingredients

  • 1 tablespoon olive oil

  • 1 tablespoon lime juice
  • 1 tablespoon scallion, chopped
  • 1 tablespoon fresh mint leaves, chopped
  • 1 teaspoon lime zest
  • 1/4 teaspoon kosher salt
  • 2 cups blueberries
  • 1 cup pineapple, chopped
  • 1 cup mango, chopped
  • 3 kiwis (1 cup), peeled and sliced in half moons
  • 1 jalapeno, seeded and minced
  • 2 tablespoons shaved coconut (optional)

Instructions

  1. In a bowl, whisk olive oil, lime juice, scallion, mint leaves, lime zest and kosher salt until blended.
  2. Stir in blueberries, pineapple, mango, kiwi and jalapeno.
  3. Top with shaved coconut, if desired.

Number of servings (yield): 5 cups

Grilled Chicken Blueberry Pecan Salad with Honey Mustard Vinaigrette

This chicken and blueberry salad is substantial enough to work as a meal in and of itself, such as lunch or a light dinner, and offers an array of delicious summer flavors.

Chicken Ingredients

  • 1 pound boneless, skinless chicken breasts
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder

Honey Mustard Dressing Ingredients

  • 1/4 cup honey
  • 3 tablespoons whole-grain Dijon mustard
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons olive oil
  • 1 clove garlic, minced
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon pepper

Salad Ingredients

  • 6 cups red leaf lettuce
  • 1 1/2 cups blueberries
  • 1 Gala apple, cored and sliced
  • 1/4 cup red onion, thinly sliced
  • 1/2 cup pecans, toasted

Chicken Instructions

  1. Preheat grill for direct heat grilling.
  2. Season chicken breasts with 1/2 teaspoon kosher salt, 1/4 teaspoon pepper and garlic powder and grill, turning once, until chicken is cooked through. Let stand 10 minutes; slice and reserve.

Honey Mustard Dressing Instructions

  1. In a bowl, whisk honey, Dijon mustard, vinegar, olive oil, garlic, 1/2 teaspoon kosher salt and 1/8 teaspoon pepper until blended.

Salad Instructions

  1. In a bowl, combine lettuce, blueberries, apple, red onion and pecans and toss with some (about 1/2 cup) of the dressing.
  2. Arrange sliced chicken over lettuce mixture and drizzle with additional dressing.

Number of servings (yield): 4 servings; 8 cups tossed salad + chicken total

Blueberry Peach Orzo Salad 

Try this pasta-based blueberry salad with a sweet, peachy zest at your next get-together.

Ingredients

  • 2 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 2 tablespoons orange juice
  • 1 teaspoon orange zest
  • 1 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 8 ounces (about 1 1/3 cups) uncooked orzo pasta, cooked, drained and cooled with cold water
  • 2 cups blueberries
  • 1 peach, pitted and chopped
  • 2 cups arugula

Instructions

  1. In a serving bowl, whisk olive oil, vinegar, orange juice, orange zest, kosher salt and pepper until blended.
  2. Add cooled orzo, blueberries, peach and arugula and stir until evenly coated.

Number of servings (yield): 6 cups

Blueberries are so tasty and versatile; there are few dishes they can’t be used in. Find more blueberry-filled recipes—from blueberry breakfast dishes and blueberry salads to blueberry bread recipes and blueberry desserts—on the recipes page for BlueberriesFromFlorida.com or the Blueberries from Florida Pinterest recipe boards.

 

Recipes and photos courtesy of the U.S. Highbush Blueberry Council.

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