This incredibly delicious Blueberry Avocado Salad makes the most of fresh California summer produce. The salad is topped with a simple Honey Dijon Dressing that’s fabulous on almost everything.

Blueberries aren’t just for Muffins!  

I’m embarrassed to admit that’s what I thought just a few years ago until I popped a fresh blueberry into my mouth and was instantly a devoted fan. I regularly use them to top my oatmeal, cottage cheese, and now they’re also a fave in my salads!  

And let me tell you, the blueberry and California avocado combo is fabulous.

Seriously.  

The slight sweetness of the blueberry and the creaminess of the California avocado go together perfectly. I added in some pumpkin seeds, feta cheese, and used a spinach arugula base to tie it all together.  

Side note: I’m obsessed with arugula right now too. I’ve been using it as a lettuce substitute for my burgers. Ymmmmm-O!

Back to the blueberries…

I got these at Save Mart and they’re so plump and tart. I may have eaten half the basket before it made it into my salad! California blueberries are in abundance right now, so make sure to read your labels and confirm you are getting fresh, Golden State blueberries.

There is undeniably a difference! Let’s make a Blueberry Avocado Salad:

Are you ready to dig in?

Me too!  

I topped mine with a fresh, Honey Dijon Vinaigrette (recipe included below).  

I loved the all the contrasting flavors, but feel free to dress this salad with your favorite dressing.

Here’s what you need for the Honey Dijon Vinaigrette:

• apple cider vinegar
• extra virgin olive oil
• honey
• Dijon mustard
• salt and pepper

Happy salad making…. Here is the recipe for ya!

Blueberry Avocado Salad

Susan the CA Grown Mom

This incredibly delicious Blueberry Avocado Salad makes the most of fresh California summer produce. The salad is topped with a simple Honey Dijon Dressing that's fabulous on almost everything.

5 from 1 vote

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Prep Time 10 minutes mins

Course Salad

Cuisine American

Servings 6 servings

Calories 359 kcal

Ingredients

  

1x2x3x

• 3-4 oz. spinach
• 3-4 oz. arugula
• 5 oz. fresh blueberries
• 1 California avocado cut into cubes
• 4 oz. crumbled feta
• 4 TBSP pumpkin seeds

FOR DRESSING

• 1/4 cup apple cider vinegar
• 1/2 cup extra virgin olive oil
• 1/4 cup honey
• 2 TBSP Dijon mustard
• salt and pepper

Instructions

 

• Combine dressing ingredients and whisk until combined
• Place the spinach/arugula mix on a platter
• Add the rest of the toppings and lightly toss
• Serve up individually and top with dressing

Nutrition

Calories: 359kcalCarbohydrates: 21gProtein: 8gFat: 29gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 18gTrans Fat: 0.01gCholesterol: 10mgSodium: 243mgPotassium: 388mgFiber: 4gSugar: 15gVitamin A: 1732IUVitamin C: 12mgCalcium: 50mgIron: 2mg

Keyword avocado salad, blueberry, salad dressing

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