Description
This Superfood Avocado Blueberry Salad is a nutrient-packed dish loaded with fresh baby spinach, kale, creamy avocado, juicy blueberries, sliced almonds, and tangy feta. It’s topped with a homemade lemon poppy seed dressing for a refreshing, healthy meal.
Ingredients
- 6 cups baby spinach and kale blend
- 1 large California avocado, sliced
- 1 cup blueberries
- 3 tablespoons sliced almonds
- 4 tablespoons crumbled feta cheese
- Lemon Poppy Seed Dressing:
- 1/4 cup olive oil
- 1/2 cup lemon juice
- 1/4 cup sugar
- 2 tablespoons minced onion
- 6 tablespoons reduced-fat mayo
- 1 tablespoon white vinegar
- 1/4 teaspoon salt
- 3/4 tablespoon poppy seeds
Instructions
- Divide the baby spinach and kale blend between two large bowls.
- Top each bowl with equal portions of avocado slices, blueberries, sliced almonds, and crumbled feta cheese.
- To make the dressing: In a blender, combine olive oil, lemon juice, sugar, onion, mayo, vinegar, and salt. Blend until smooth and creamy.
- Add poppy seeds and pulse twice to incorporate.
- Drizzle each salad with 2 tablespoons of dressing just before serving.
- Store any leftover dressing in an airtight container in the refrigerator for up to 2 weeks.
Notes
- Use ripe avocado for best texture and flavor.
- Toast the almonds for added crunch and a nutty aroma.
- Great as a light lunch or a side dish for grilled protein.
- Dressing yields about 1 cup — enough for 4 servings at 2 tablespoons per serving.
Nutrition
- Serving Size: 1 salad with dressing
- Calories: 529
- Sugar: 19g
- Sodium: 510mg
- Fat: 45g
- Saturated Fat: 8g
- Unsaturated Fat: 35g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 7g
- Protein: 7g
- Cholesterol: 24mg
