For The Salad:
1 zucchini, spiralized
½ jicama, peeled and diced
½ cup frozen Wild Blueberries
¼ cup dill, chopped
½ cup fresh/frozen grilled corn
½ cup sliced cherry tomatoes

For The Dressing:
¼ cup Olive Oil
½ lemon, juiced
2 tbsp. red wine vinegar
1 tsp soy sauce (or tamari for gluten free)
1 garlic clove, minced
¼ tsp freshly ground black pepper
½ tsp mustard
½ tsp onion powder
½ tsp sea salt

  1. Combine salad dressing ingredients in a mason jar and shake until well combined.
  2. Taste for flavor and adjust as needed.
  3. Spiralize zucchini and place in a large serving bowl.
  4. Peel and dice the jicama.
  5. Slice the cherry tomatoes. Add them to the serving bowl, along with the corn, dill and frozen Wild Blueberries.
  6. Pour on dressing and toss well to combine.
  7. Serve immediately