- A refreshing salad featuring colorful mini tomatoes and blueberries.
- Rich in antioxidants (lycopene and anthocyanins) and vitamins, with the healthy fats in avocado oil helping to boost nutrient absorption.
- Convenient for make-ahead meals or as a side dish, and very simple—just toss it together.
About this recipe
This is a colorful, visually delightful salad where the sweetness of tomatoes meets the gentle tartness of blueberries. Mixing cherry tomatoes in different colors makes it festive and instantly brightens the table. It’s perfect as a refreshing side for hot weather or as a palate cleanser alongside rich, greasy dishes. When we actually made it, we found it easier than expected, with a nicely balanced aroma — we really loved it.Ingredients (serves 2–3)
- Blueberries 1 cup (about 150g)
- Cherry tomatoes — 20 (Mix various colors for best results)
- Fresh mint — about 8–10 leaves ( chop most, leaving some whole for garnish)
- Chervil — a few leaves (if you don't have it, you can substitute parsley or basil)
- Dressing:
- Avocado oil 1 tablespoon
- Lime juice — juice of 1 lime (approx.: 1.5 tablespoons)
- Organic pure apple cider vinegar 1 teaspoon
- Sea salt — a pinch
- Black pepper to taste
- (If you'd like it sweeter) honey or maple syrup 1 teaspoon
How to make
- Gently rinse the blueberries under running water and drain them well. Remove the stems from the mini tomatoes and cut them in half lengthwise (or into quarters if they're large).
- Roughly chop the fresh mint, reserving a few leaves for garnish. Finely chop the chervil — a light chop just to release its aroma is fine.
- In a bowl, combine avocado oil, lime juice, organic pure apple cider vinegar, sea salt, black pepper, and honey (optional), and mix well to make the dressing. Taste and adjust the salt to your liking.
- In another large bowl, place the blueberries, mini tomatoes, and chopped mint and chervil. Drizzle the dressing over them and gently toss to combine—be careful not to crush the fruit.
- For the flavors to meld, chill in the refrigerator for about 30 minutes to 1 hour — it will taste even better. Transfer to serving dishes, garnish with the reserved mint and chervil, and it's ready.
Nutrition & Health Points
This salad is rich in antioxidant ingredients. The lycopene in tomatoes helps suppress reactive oxygen species; while heating increases its absorption, eating them raw still provides vitamin C and dietary fiber. Blueberries are abundant in anthocyanins and vitamins E and C, which support eye health and have anti-inflammatory effects. The unsaturated fatty acids in avocado oil aid the absorption of fat‑soluble vitamins and lycopene from vegetables, so incorporating it into the dressing is a key point. Because it’s low in calories and contains dietary fiber, it’s a dish that makes it easy to maintain satiety while balancing your nutrition.Ideas for variations
- Add cheese: crumble feta cheese or goat cheese and scatter it over to add richness.
- Add nuts and seeds: walnuts, almonds, and pumpkin seeds for extra crunch.
- Add protein: top with grilled chicken or salmon to turn it into a main dish.
- Dressing options: balsamic vinegar + olive oil, or a yogurt-based dressing also pairs well.
- Fruit swap — you can substitute the blueberries with strawberries or raspberries for an equally refreshing variation.
- To increase the vegetables, toss in arugula or baby leaves — they'll add volume.