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    Home » Recipes » Vegan Main Dishes

    Mixed Greens Salad with Avocado and Blueberries

    Published: Aug 14, 2014 · Updated: Aug 18, 2021 · This post may contain affiliate links.

    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.

    Mixed Greens Salad with Avocado and Blueberries recipe

    • Here are more recipes for colorful green salads.

     

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    nicole malik from vegkithen.com

    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

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