Superfood Avocado Blueberry Salad
Try this Superfood Avocado Blueberry Salad recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 2
vegetarian
white meat free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1/4 teaspoon salt
- 1/4 cup sugar
- 2 tablespoons minced onion
- 1/4 cup olive oil
- 1/2 cup lemon juice
- 1 cup blueberries
- 1 tablespoon white wine vinegar
- 6 cups baby spinach and kale blend
- 1 large california avocado sliced
- 3 tablespoons sliced almonds
- 4 tablespoons crumbled feta cheese
- 6 tablespoons reduced fat mayo
- 3/4 tablespoon poppy seeds
- Carbohydrate 18.317612091368 g
- Cholesterol 16.6874999858932 mg
- Fat 16.8480741707004 g
- Fiber 3.87333339542087 g
- Protein 5.99905999754495 g
- Saturated Fat 4.24616779047921 g
- Serving Size 1 1 Serving (189g)
- Sodium 7188.64256154394 mg
- Sugar 14.4442786959471 g
- Trans Fat 0.806698416665968 g
- Calories 237 calories
Divide the baby spinach and kale salad blend between two large bowls.Top each bowl with half of the California avocado slices, blueberries, almonds and feta cheese.Combine all the dressing ingredients besides the poppy seeds in the blender. Blend until smooth and creamy. Add the poppy seeds and pulse two times to incorporate. Store in an airtight container in the fridge for up to 2 weeks.
