Avocado Blueberry Salad

4.91 from 11 votes

Avocado Blueberry Salad is a summertime fresh and flavorful recipe made on top of a bed or arugula and quinoa. It's an easy bright recipe to throw together!

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Try this fresh and vibrant Avocado Blueberry Salad for a little variety to your salad routine. I love adding fruits to my salads during the summer because they’re usually at their peak flavor, add some interest to the salad and pack more nutritional value. I toss this blueberry salad with salty herbed feta and a simple vinaigrette!

Avocado blueberry salad with arugula and quinoa in a white bowl
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Ingredients to make the blueberry salad

This Avocado Blueberry Salad is loaded with so much yumminess and you don’t have to worry if you do not have some of the items, because it’s easy to swap them out. But the combination of creamy avocados with tart blueberries really comes together so well!

  • Baby Arugula: Arugula is a peppery and herby green that is great as a base for a salad. Baby arugula is more tender and less bitter.
  • Quinoa: Quinoa adds fiber and protein to this hearty salad and is naturally gluten-free.
  • Blueberries: Use fresh blueberries to add some sweetness to the salad.
  • Red Onion: Red onion is milder than yellow or white onion so it’s more often eaten raw and used in salads.
  • Walnuts: Walnuts add a great texture to the finished dish.
  • Avocado: A great source of healthy fats and its texture and flavor work so well with the other ingredients.
  • Dressing: Olive oil, red wine vinegar, dijon mustard, honey, salt and pepper
Ingredients to make the recipe: arugula, quinoa, blueberries, onions, walnuts, avocado and dressing

How to make avocado blueberry salad

  • Make the dressing by whisking all of the ingredients together until smooth.
  • Place the arugula in a bowl and add the rest of the ingredients on top. Drizzle with the dressing and toss to combine.
  • Add the sliced avocados on top right before serving.

Tips to make this avocado salad

  1. Use packaged pre-cooked quinoa to make this salad quick and convenient. You can also cook your own if you prefer. Check out my quinoa cooking instructions for step-by-step tutorial.
  2. Use a salad spinner to dry the arugula. This will get rid of any excess moisture that can pool in the bottom of the bowl. If you don’t have a spinner, you can pat it gently with paper towel.
  3. Don’t add the avocado until you are ready to serve. Avocados tend to brown quickly when oxidized, so only cut and add it when you are ready to eat it.

Frequently asked questions

Can you make avocado blueberry salad ahead of time?

This is a great make ahead salad and the different elements can be made ahead of time. The dressing can be stored sealed in the fridge for up to 5 days and the salad can be tossed and stored in an airtight container for 2 to 3 days. Store the dressing separately so that the arugula doesn’t wilt. Add the avocado just before serving so that it doesn’t brown.

What do you serve with this salad?

This avocado blueberry salad is hearty enough to serve as a main, with well balanced servings of fiber, protein, carbs and fat. You can of course serve this as a side if you prefer, it’s great with meats and fish like Grilled Lemon Chicken and Honey Lemon Salmon.

Two small plates of the blueberry salad

I love the flavors and textures in the salad and it takes minutes to make. Full of fresh and tasty ingredients, it’s a great salad to enjoy during the summer months.

More salad recipes

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Avocado Blueberry Salad

Avocado Blueberry Salad is a summertime fresh and flavorful recipe made on top of a bed or arugula and quinoa. It's an easy bright recipe to throw together!
4.9 from 11 votes
Servings 4 servings
Course Salad
Calories 425
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
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  • 4 cups baby arugula
  • 1 ½ cup cooked quinoa
  • 1 cup blueberries
  • ½ red onion sliced
  • ½ cup walnuts
  • 1 avocado sliced


  • ¼ cup olive oil
  • 3 tablespoons red wine vinegar
  • 2 teaspoons Dijon mustard
  • 2 teaspoons honey
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper


  • To make the dressing, place all the ingredients in a small bowl (or in a large salad bowl) and whisk until smooth and consistent. Taste and add salt or vinegar, if needed.
  • Place the arugula in a large salad bowl, top with the cooked quinoa, blueberries, red onion and walnuts. Drizzle the salad dressing on top and toss gently to combine and coat the arugula with the dressing.
  • Add the sliced avocados on top and serve immediately


Make Ahead: You can make the dressing up to 5 days in advance and you can prepare most of the salad up to 1 day in advance. Just add the avocados and the dressing when you’re ready to toss it.
Storage: Store any leftovers in an airtight container for no more than 2 days since the avocado will brown by then.


Serving: 1g, Calories: 425kcal, Carbohydrates: 32g, Protein: 7g, Fat: 32g, Saturated Fat: 4g, Sodium: 190mg, Potassium: 550mg, Fiber: 8g, Sugar: 9g, Vitamin A: 568IU, Vitamin C: 13mg, Calcium: 67mg, Iron: 2mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American
Course: Salad
4.91 from 11 votes (10 ratings without comment)

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  1. Peter F McDowell says:

    I would make the quinoa ahead and cool it. Not amazing with hot quinoa.

    1. Yumna Jawad says:

      Thank you for the suggestion!