Crisp corn, sweet blueberries, creamy avocado, crunchy pistachios, salty feta, and the BEST lemon- basil vinaigrette


Keep cooked bulgur in your fridge for easy and quick salads!


  • 3/4 cup #1 fine bulgur
  • 1-1/2 cups fresh blueberries
  • 1-1/2 cups diced English cucumber
  • 1/2 cup coarsely chopped pistachios
  • 1-3/4 cup fresh sweet corn (2 ears) cut from cobs
  • 1 medium avocado, diced
  • 1 packet (.75 oz) fresh basil, (separated .25 and .5 oz)
  • 1/2 cup diced red onion
  • 1/2 cup goat (or feta) cheese


  • .25 oz fresh basil
  • 1/3 cup each: extra virgin olive oil, lemon juice (plus 1 tsp lemon zest)
  • 1 tablespoon honey
  • 2 teaspoons Dijon mustard
  • 1-1/2 teaspoons minced garlic
  • Fine sea salt & pepper

BULGUR: Add the bulgur to a large bowl. Add 1-1/4 cups of boiling water, stir, then cover the bowl tightly with plastic wrap or a lid. Let it sit at room temperature for 15-25 minutes, or until all the water is absorbed into the bulgur. Remove lid and cool to room temperature.

DRESSING: In a small blender add a 25 oz.basil, Dijon, Honey Salt & Pepper, lemon zest.

Add oil and lemon juice,

Blend until smooth, then drizzle over salad or refrigerate until ready to use.

SALAD: Add the cooled bulgur, blueberries, diced cucumbers, chopped pistachios, cut corn, diced avocado, and chopped red onion to a large bowl. Chop the remaining basil (approx ~1/2 cup) and add it in. Drizzle on the dressing and gently toss. The bulgur will begin to soak it up. Toss again, then add cheese right before serving.