Sweet and Savory Summer Fruit Salad with Blue Cheese

Salads get a bad rap because people think, ‘Ugh, it’s just lettuce and dressing,’ ” says chef Edward Lee of 610 Magnolia in Louisville, Kentucky. “But salads can be a mix of sweet and savory ingredients, like corn and blueberries.” Lee makes this salad once a week in the summer when corn and berries are at their peak. Slideshow: More Salad RecipesRecipe from Food & Wine Chefs' Easy Weeknight Dinners

Summer Fruit Salad with Blue Cheese
Photo: © Fredrika Stjärne
Active Time:
30 mins
Total Time:
30 mins
4 to 6



  • 1/2 cup plain whole-milk yogurt

  • 1 tablespoon fresh lemon juice 

  • 2 teaspoons extra-virgin olive oil

  • 1 tablespoon chopped dill

  • Salt

  • Freshly ground pepper


  • 1 pound very fresh fat asparagus, trimmed and thinly sliced on the diagonal or shaved with a vegetable peeler

  • 2 Hass avocados, thinly sliced

  • 3 ears of corn, kernels cut off the cobs (about 3 cups)

  • 8 small radishes, cut into wedges

  • 1 pound peaches or apricots, cut into wedges 

  • 4 ounces blackberries (about 3/4 cup)

  • 4 ounces blueberries (about 3/4 cup)

  • 2 tablespoons fresh lemon juice

  • 4 ounces blue cheese, preferably Gorgonzola dolce, crumbled

  • 1/4 cup mint leaves, torn


  1. Make the dressing In a small bowl, whisk the yogurt with 2 tablespoons of water and the lemon juice, olive oil and dill; season with salt and pepper.

  2. Make the salad In a large bowl, combine the asparagus, avocados, corn, radishes, peaches, blackberries, blueberries and lemon juice and toss to coat. Arrange the salad on a platter and top with the blue cheese and mint. Drizzle with the yogurt dressing and serve.

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