Blueberry California Avocado Salad

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Blueberry California Avocado Salad

April 20, 2016
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Blueberry California Avocado Salad

Blueberry Avocado Salad with feta, pumpkin seeds in a honey vinaigrette

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.

Blueberry Avocado Salad with feta, pumpkin seeds in a honey vinaigrette

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…

Driscoll's Blueberry Package

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!

 

Blueberry Avocado Salad with feta, pumpkin seeds in a honey vinaigrette

Are you ready to dig in?

Blueberry Avocado Salad with feta, pumpkin seeds in a honey vinaigrette

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.

Pouring the honey vinaigrette over the salad

Close up of Blueberry Avocado Salad with feta, pumpkin seeds in a honey vinaigrette

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

Blueberry Avocado Salad
Serves 6
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Ingredients
  1. 3-4 oz. spinach
  2. 3-4 oz. arugula
  3. 5 oz. fresh blueberries
  4. 1 California avocado, cut into cubes
  5. 4 oz. crumbled feta
  6. 4 T. pumpkin seeds
  7. FOR DRESSING
  8. 1/4 cup apple cider vinegar
  9. 1/2 cup extra virgin olive oil
  10. 1/4 cup honey
  11. 2T. dijon mustard
  12. salt and pepper
Instructions
  1. Combine dressing ingredients and whisk until combined
  2. Place the spinach/arugula mix on a platter
  3. Add the rest of the toppings and lightly toss
  4. Serve up individually and top with dressing
California Grown https://californiagrown.org/

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