Avocado & Blueberry Salad
with Creamy Balsamic Vinaigrette
Active:
10m
Total:
10m
Verdant spinach and arugula come together with sweet blueberries, creamy avocado, and a piquant balsamic and whole grain dijon vinaigrette. It's complete with garnishes of savory romano cheese and crunchy almonds.
Details
Verdant spinach and arugula come together with sweet blueberries, creamy avocado, and a piquant balsamic and whole grain dijon vinaigrette. It's complete with garnishes of savory romano cheese and crunchy almonds.
Nutrition per serving
600 Calories Or Less
Ingredients
3 oz
Baby Spinach
2 oz
Arugula
3 oz
Blueberries
1 each
Avocado
2 tbsp
Sliced Roasted Almonds
2 tbsp
Balsamic Vinegar
2 tbsp
Mayonnaise
¼ cup
Grated Romano Cheese
1 tbsp
Light Brown Sugar
1 oz
Balsamic-Marinated Cipolline Onions
1 tbsp
Whole Grain Dijon Mustard
Note: Measurements are for 2 serving recipes.
Instructions
step 1
Prepare the ingredients
Wash and dry the fresh produce. Roughly chop the onions. Halve and pit the avocado(s). 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.
step 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(s), blueberries, almonds, and remaining romano. Enjoy!
Instructions
step 1
Prepare the ingredients
Wash and dry the fresh produce. Roughly chop the onions. Halve and pit the avocado(s). 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.
step 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(s), blueberries, almonds, and remaining romano. Enjoy!
item not currently available
Browse more items on this week’s menu
Browse more items on this week’s menu