Mexican fruit salad

• 1 package Driscoll's blueberries (4½ ounces/125 gram)
• 9 ounces/250 gram of sweet corn
• 2 teaspoons of olive oil
• 9 ounces/250 gram of Romaine lettuce, chopped
• 5 ounces/150 gram daikon cut in cubes
• 1 ripe avocado, in cubes
• ½ cup coriander leaves, chopped
• 2 tablespoons of lime juice
• ½ teaspoon salt

5 min | 4 servings | other courses | other cooking styles | vegan | easy