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Blueberry, Corn, and Goat Cheese Salad with quick pickled onions, avocado, pistachios, and a bright lemon vinaigrette |

Corn, Blueberry, and Goat Cheese Salad


  • 1 (5.5 ounce) package Taylor Farms Organic 50/50 Blend Lettuce
  • 1 cup fresh blueberries
  • 2 ears grilled corn*, kernels removed
  • 4 ounces goat cheese, crumbled
  • 1/2 cup chopped pistachios
  • 1 avocado, sliced or chopped
  • Easy Pickled Onions

for the Lemon Vinaigrette

  • 1/2 teaspoon lemon zest
  • 1 lemon, juiced
  • 1 clove garlic, finely minced
  • 1/3 cup extra virgin olive oil
  • Kosher salt
  • Freshly ground black pepper


Assemble salad by topping lettuce with blueberries, corn kernels, goat cheese, pistachios, avocado, and pickled onions.  Drizzle with lemon vinaigrette and toss before serving.

for the Lemon Vinaigrette

  1. Combine the lemon zest, lemon juice*, and garlic in a small bowl. Whisking continuously, drizzle in olive oil. Season with salt and pepper. I like my vinaigrette very bright. If it’s too lemony for you, drizzle in a little bit more olive oil.


Feel free to cook your corn by whatever method you'd prefer!

To get the most juice out of your lemon, roll it back and forth on the counter under the heel of your hand using medium pressure.