Superfood Avocado Blueberry Salad
Try this Superfood Avocado Blueberry Salad recipe, or contribute your own.
Try this Superfood Avocado Blueberry Salad recipe, or contribute your own.
- 1/4 teaspoon salt
- 1/4 cup sugar
- 2 tablespoons minced onion
- 1/4 cup olive oil
- 1/2 cup lemon juice
- 1 cup blueberries
- 1 tablespoon white wine vinegar
- 6 cups baby spinach and kale blend
- 1 large california avocado sliced
- 3 tablespoons sliced almonds
- 4 tablespoons crumbled feta cheese
- 6 tablespoons reduced fat mayo
- 3/4 tablespoon poppy seeds
- Carbohydrate 18.317612091368 g
- Cholesterol 16.6874999858932 mg
- Fat 16.8480741707004 g
- Fiber 3.87333339542087 g
- Protein 5.99905999754495 g
- Saturated Fat 4.24616779047921 g
- Serving Size 1 1 Serving (189g)
- Sodium 7188.64256154394 mg
- Sugar 14.4442786959471 g
- Trans Fat 0.806698416665968 g
- Calories 237 calories
Step-by-step
- Divide the baby spinach and kale salad blend between two large bowls.
- Top each bowl with half of the California avocado slices, blueberries, almonds and feta cheese.
- Combine all the dressing ingredients besides the poppy seeds in the blender. Blend until smooth and creamy. Add the poppy seeds and pulse two times to incorporate. Store in an airtight container in the fridge for up to 2 weeks.
How do you keep mayonnaise and lemon juice from separating into an oily puddle?
Emulsification requires mechanical force to suspend oil droplets inside water-based liquids like lemon juice and vinegar. Blending the olive oil, reduced fat mayo, lemon juice, sugar, salt, and minced onion together at high speed forces those immiscible liquids to bond into a permanent emulsion. Adding the poppy seeds only at the very end prevents the small seeds from being crushed, which would otherwise release bitter compounds and muddy the color of the dressing.
What is the correct way to handle delicate greens and ripe fruit?
Baby spinach and kale blends bruise easily under heavy pressure, so distribute the greens loosely into bowls before arranging toppings on top rather than tossing them aggressively. Slice the California avocado just before plating to minimize enzymatic browning caused by oxygen exposure. Toasting the sliced almonds for four minutes at 350 degrees Fahrenheit releases essential aromatic oils that raw nuts lack entirely.
Can this dressing be made ahead of time for meal prep?
Storage is straightforward since the blended mixture keeps safely in an airtight container in the refrigerator for up to two weeks. Acidity from the half cup of lemon juice acts as a natural preservative while inhibiting bacterial growth. Whisk the mixture vigorously before serving if any minor separation occurs during cold storage.
