Superfood Avocado Blueberry Salad

• Vegetarian
• Gluten free

• Produce

  • 6 cups Baby spinach and kale blend
  • 1 cup Blueberries
  • 1 California avocado, large
  • 2 tbsp Onion

• Condiments

  • 1/2 cup Lemon juice
  • 6 tbsp Mayo, reduced fat

• Baking & Spices

  • 3/4 tbsp Poppy seeds
  • 1/4 tsp Salt
  • 1/4 cup Sugar

• Oils & Vinegars

  • 1/4 cup Olive oil
  • 1 tbsp White wine vinegar

• Nuts & Seeds

  • 3 tbsp Almonds

• Dairy

  • 4 tbsp Feta cheese

Found on iwashyoudry.com

Ingredients

• 6 cups Baby Spinach and Kale Blend
• 1 large California Avocado, sliced
• 1 cup blueberries
• 3 tablespoons sliced almonds
• 4 tablespoons crumbled feta cheese
• 1/4 cup olive oil
• 1/2 cup lemon juice
• 1/4 cup sugar
• 2 tablespoons minced onion
• 6 tablespoons reduced fat mayo
• 1 tablespoon white wine vinegar
• 1/4 teaspoon salt
• 3/4 tablespoon poppy seeds

Directions

• 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.