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Avocado blueberry salad with arugula and quinoa
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4.91 from 11 votes

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!
Course Salad
Cuisine American
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Servings 4 servings
Calories 425kcal
Author Yumna Jawad


  • 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