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Blueberry and Avocado Salad
A light, healthy, easy to assemble salad for all occasions!
Course
Salad
Cuisine
American
Keyword
easy lunch recipe, light recipe
Prep Time
5
minutes
Cook Time
5
minutes
Total Time
10
minutes
Servings
4
servings
Author
Linda Spiker
Ingredients
For the salad:
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)
White Balsamic Vinaigrette:
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
Instructions
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.