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

Course Salad

Cuisine American

Servings servings

Calories 359 kcal

Ingredients

3-4 ounces spinach
3-4 ounces arugula
5 ounces California blueberries
1 California avocado cut into cubes
4 ounces 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

Make the Dressing:

Combine dressing ingredients and whisk until combined.

Assemble the Salad:

Place the spinach/arugula mix on a platter or in a large salad bowl.
Add the rest of the salad ingredients and lightly toss.
Serve individually and top with a drizzle of the dressing.

Notes

Dressing may be stored in refrigerator for up to 5 days.

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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