Avocado & Blueberry Salad with Creamy Balsamic Vinaigrette

Avocado & Blueberry Salad

with Creamy Balsamic Vinaigrette

10 MIN
$17.99 2-4 Servings
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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

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    440 Cals (est.)
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Nutrition Label
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fresh
ingredients
Avocado & Blueberry Salad with Creamy Balsamic Vinaigrette
Title
  • 3 oz Baby Spinach
  • 2 oz Arugula
  • 3 oz Blueberries
  • 1 Avocado
  • 2 Tbsps Sliced Roasted Almonds
  • 2 Tbsps Balsamic Vinegar
  • 2 Tbsps Mayonnaise
  • ¼ cup Grated Romano Cheese
  • 1 Tbsp Light Brown Sugar
  • 1 oz Balsamic-Marinated Cipolline Onions
  • 1 Tbsp Whole Grain Dijon Mustard
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, 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

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, 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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