Mixed Greens Salad with Avocado and Blueberries

Mixed Greens Salad with Avocado and Blueberries

This gorgeous summer salad featuring mixed greens, bell peppers has the surprising flavor twist of blueberries. It’s a feast for the eyes, and is a snap to make and adds a splash of color (and lots of antioxidants) to the summer plate. Adapted from Vegan Holiday Kitchen. Photos by Susan Voisin.

Serves: 8

  • 2 to 3 ounces mixed baby greens
  • 2 good handfuls baby spinach or baby arugula
  • 1 cup fresh blueberries
  • 1 medium red bell pepper, cut into short, narrow strips
  • 1 medium yellow bell pepper, cut into short, narrow strips
  • 1/3 cup chopped and lightly toasted walnuts
  • 2 medium firm, ripe avocados, peeled and diced
  • 2 tablespoons olive oil, or as desired
  • 2 tablespoons lemon juice, or more, to taste

Combine all the ingredients in a serving bowl and toss together. Cover and set aside until ready to serve, or serve at once.

Mixed Greens Salad with Avocado and Blueberries recipe

 

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