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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
Author Linda Spiker


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 raw pecans or caramelized, recipe in summary above
  • Crumbled Feta or soft goat cheese optional, omit if living dairy free

White Balsamic Vinaigrette:

  • 1/2 cup quality extra virgin olive oil
  • 1/4 cup white balsamic
  • 2 tablespoons raw honey optional, paleo and Whole 30 skip it!
  • pinch sea salt
  • few turns freshly ground pepper


  1. Salad: Place greens, fruit, avocado, nuts and cheese on a platter. Dress lightly and toss.
  2. 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.