It is CRAZY how a few ingredients can become so much more than the sum of their simple parts. Each bite of this Basil, Corn & Blackberry Summer Salad tastes like summer in a forkful. Sunshine. Fresh cut grass. Slippery stones between your toes as icy river water slides around your ankles. Feeling sticky and dusty at the end of the day. It’s all in this recipe.
For this summer salad recipe, you literally only need three main ingredients—basil, corn, and blackberries. There is something really true about the saying “less is more” sometimes. Especially in the summer heat, these cooling and nutritious ingredients hit the spot when you want something to cool you down and fill you up!
The basil in this summer salad is the star of the show.
This is one of my favorite health hacks—herbs often have MORE healthy compounds than lettuce, and they’re usually WAY tastier (of course there are exceptions: I’m looking at you, arugula-obsessives)!
Basil contains flavonoids and volatile organic compounds that help protect your chromosomes from damage (aka decrease inflammation and aging), support immunity, and eliminate unwanted pathogens in your body. But more importantly, it’s super delicious!
So swap at least some or even all of your lettuce for herbs and thank me later.
See the Basil, Corn & Blackberry Summer Salad recipe in action!
If you loved this summer salad and are in the mood to try some more recipes, definitely check out my Detoxifying Basil & Roasted Beet Salad with Black Pepper Strawberry Vinaigrette and my Mexican Kale Salad!
Enjoy, and tag me if you make it on Instagram (@lizmoody)—I can’t wait to see!
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Basil, Corn & Blackberry Summer Salad (Grain-Free, Vegan)
- Total Time: 5 Minutes
- Yield: 4 Side Portions 1x
Ingredients
- 2 cups rough torn basil
- 2 ears of corn or 2 cups of kernels
- 2 cups blackberries
- Olive oil
- Fine grain salt
Instructions
- Cook the corn kernels in a skillet with olive oil and salt until golden (You can also BBQ it! You just need 2 cups of cooked corn kernels).
- Let cool slightly, then fold in basil. Add some salt and a drizzle of olive oil then GENTLY fold in blackberries (this is just to prevent the berries from staining everything).
- Store in the fridge and serve cold!
