Blueberry Avocado Salad with Lemon Dressing
A perfect combination of color, taste and texture in Blueberry Avocado Salad presented on a platter or chopped and tossed in a giant bowl, and always with a simple, subtly sweet Lemon Dressing
Servings: 4 servings
Ingredients
Salad
- 8 cups wild arugula
- 2 cups blueberries washed and dried
- 2 firm ripe avocado
- 4 Persian or similar thin-skinned cucumbers chopped
- ¼ small red onion thin slice, soaked in ice cold water 10 minutes
- 6 ounces goat cheese or feta
- ½ cup toasted pepitas
Simple Lemon Dressing
- 1 clove garlic
- 1 lemon, zest and juice (juice will be about ¼ cup)
- ½ cup olive oil + more for consistency and texture
- 1 teaspoon Dijon mustard
- ½ teaspoon sea salt
- optional: 1-2 teaspoons honey or sugar, black pepper to taste
Instructions
Make Simple Lemon Dressing
- Very finely chop garlic, then smash against cutting board with side of knife to make a rough garlic paste.
- Add smashed garlic and remaining ingredients to a mason jar with tight-fitting lid and shake until well combined. Alternatively, you can combine everything in a food processor to emulsify the vinaigrette.
- Taste for seasoning and add more salt or olive oil as needed. If your dressing is not tart enough, add a splash or two more of lemon juice OR a tablespoon or two of apple cider vinegar.
To Serve Blueberry Salad as a Platter
- Line entire platter with wild arugula.
- Arrange blueberries on center of platter.
- Arrange remaining salad ingredients except Lemon Dressing on platter
- Serve Lemon Dressing alongside or drizzle over platter just before serving.
To Toss Blueberry Salad as a Chopped Salad
- Place all arugula, blueberries, cucumbers, and red onions in large salad or mixing bowl.
- Drizzle with ½ cup Simple Lemon Dressing toss until each piece is lightly coated with vinaigrette. Add more vinaigrette if needed.
- Add sliced avocado on top, then sprinkle with feta and Savory Granola (these are not tossed with the rest of the ingredients so they don't get lost in the bottom of the bowl).
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Notes
Like most salads with a leafy green base and avocados, this Blueberry Salad does not keep well once it has been combined with dressing. Plan ahead and dress what you think you will eat, always adding more later. Leftover ingredients can be stored separately in the refrigerator.
Lemon Dressing, in an airtight container in the refrigerator, will keep for up to a week.