The day after Thanksgiving seems like a good time to post a healthy, light salad! On the off chance you ate too much yesterday and need to lighten it up today, I present The Blueberry and Avocado Salad with White Balsamic Vinaigrette.
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The Blueberry and Avocado Salad:
Organic baby arugula tossed with purple grapes, avocado, blueberries, feta and nuts all drizzled in a lovely white balsamic vinaigrette. This salad tastes as good as it looks, maybe better! Learn to slice an avocado like a pro here.
Simple or Fancy:
You can keep this salad assembly only by using raw pecans or make it a little more fancy by caramelizing them. Click here for a tutorial.
You may be able to find a quality white balsamic at a store near you. I use my favorite white balsamic, Prelibato White Balsamic Vinegar, and whisk it with olive oil and raw honey. I kid you not when I say this vinegar is so smooth and creamy you could drink it straight out of the bottle!
Drizzled on a bed of peppery arugula sweetened with berries and grapes this dressing is perfection. And as a Californian it is my civic duty to add avocados to everything!
The Recipe: The Blueberry Avocado Salad
Tips and what you will need: Use the best and freshest produce. When a recipe calls for so few ingredients they all need to be top notch! I recommend Prelibato White Balsamic Vinegar from Italy! If you would like to caramelize the pecans you can see the recipe and video tutorial here. Paleo and Whole 30 friends omit the cheese and honey.
A light, healthy, easy to assemble salad for all occasions!
- 4 cups organic baby arugula
- half a cup fresh blueberries
- 3/4 cup grapes, sliced in half
- 1 ripe avocado, diced small
- handful caramelized or raw pecans
- Crumbled Feta or soft goat cheese (optional)
- 1/2 cup quality extra virgin olive oil
- 1/4 cup white balsamic
- 1 tablespoons raw honey )optional, paleo and Whole 30 skip it!)
- pinch sea salt
- few turns freshly ground pepper
Salad: Place greens, fruit, avocado, nuts and cheese on a platter. Dress lightly and toss.
Dressing: Place all ingredients in a bowl or mason jar and whisk till well combined. Dress salad. Save extra dressing in fridge for up to 10 days.
Enjoy friends! ~ Linda Spiker
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Post tags: gluten free, grain free,