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
• ⅓ 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.

• Here are more recipes for colorful green salads.