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!
Servings: 4 servings
Ingredients
- 4 cups baby arugula
- 1 ½ cup cooked quinoa
- 1 cup blueberries
- ½ red onion sliced
- ½ cup walnuts
- 1 avocado sliced
Dressing
- ¼ cup olive oil
- 3 tablespoons red wine vinegar
- 2 teaspoons Dijon mustard
- 2 teaspoons honey
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- 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
Notes
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.
Nutrition
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
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