Ingredients: 1/2 small seedless watermelon 1 ear sweet corn, shucked ½ cup frozen blueberries Juice of ½ lemon 2 tablespoons olive oil ½ teaspoon salt Cut the rind off the watermelon and cut it into ½” cubes. Add to a large bowl. Cut the corn off the cob, then add to the bowl. Stir in the blueberries. Add the lemon juice, olive oil, and salt to the bowl and mix well to combine.
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