Avocado & Blueberry Salad with Creamy Balsamic Vinaigrette

Avocado & Blueberry Salad

with Creamy Balsamic Vinaigrette

10 MIN
$15.99 2-4 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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From the Test Kitchen

For this vibrant salad, you'll bring together verdant spinach and arugula, sweet blueberries, and creamy avocado with a piquant balsamic and whole grain dijon vinaigrette. It's all complete with garnishes of savory romano cheese and crunchy almonds.
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Dietary Information Wellness

This meal was designed in collaboration with nutritionists with your holistic health in mind.

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    430 Cals (est.)
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fresh
ingredients
Avocado & Blueberry Salad with Creamy Balsamic Vinaigrette
Title
  • 3 oz Baby Spinach
  • 2 oz Arugula
  • 3 oz Blueberries
  • 2 Tbsps Sliced Roasted Almonds
  • 2 Tbsps Mayonnaise
  • 2 Tbsps Balsamic Vinegar
  • 1 Tbsp Light Brown Sugar
  • 0.7 oz Grana Padano Cheese
  • 1 Avocado
  • 1 oz Balsamic-Marinated Cipolline Onions
  • 1 Tbsp Whole Grain Dijon Mustard
  • ¼ cup Grated Romano Cheese
time-saving
tips & techniques
step-by-step
instructions
1 Prepare the ingredients

Wash and dry the fresh produce. Roughly chop the onions. Halve and pit the avocado. Using a spoon, remove the avocado from the skin, then thinly slice. In a large bowl, whisk together the vinegar and sugar until the sugar has dissolved. Add the mayonnaise and mustard; season with salt and pepper. Whisk to combine.

2 Make the salad & serve your dish

To the bowl of dressing, add the spinach, arugula, chopped onions, Grana Padano (crumbling before adding), and half the romano; toss to combine. Taste, then season with salt and pepper if desired. Serve the salad topped with the sliced avocado, blueberries, almonds, and remaining romano. Enjoy!

Tips from Home Chefs

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Avocado & Blueberry Salad

1 Prepare the ingredients

Wash and dry the fresh produce. Roughly chop the onions. Halve and pit the avocado. Using a spoon, remove the avocado from the skin, then thinly slice. In a large bowl, whisk together the vinegar and sugar until the sugar has dissolved. Add the mayonnaise and mustard; season with salt and pepper. Whisk to combine.

2 Make the salad & serve your dish

To the bowl of dressing, add the spinach, arugula, chopped onions, Grana Padano (crumbling before adding), and half the romano; toss to combine. Taste, then season with salt and pepper if desired. Serve the salad topped with the sliced avocado, blueberries, almonds, and remaining romano. Enjoy!

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