Spinach Salad with Avocado, Blueberries and Honey Vinaigrette
This salad is simple to make yet elegant enough for any dinner party. On top of that, it is very nutritious and delicious! Vary it as you like, with walnuts instead of pecans or strawberries instead of blueberries. It will still be terrific.
MAKES: 4 Servings
PREP/COOK TIME: 30 Minutes
For The Dressing
2 Tablespoons Extra Virgin Olive Oil
1 Tablespoon honey
1 or 2 cloves chopped garlic
1 Tablespoon apple cider vinegar
1 Tablespoon lemon juice
1/4 teaspoon Salt
1/4 teaspoon freshly ground black pepper
For The Salad
4 cups baby spinach
1 Haas avocado, halved pitted and sliced into slices
1/3 cup fresh blueberries
1/2 small red onion, thinly sliced
1/4 cup pecans
1 ounce feta cheese, crumbled
For the dressing, combine all ingredients and whisk together.
Add lettuce, onion and blueberries in a large bowl. Drizzle with some of the dressing and toss to combine. Add the pecans and cheese and toss again. Divide into serving dishes and add the avocado on the side. Drizzle with more dressing if desired and serve.
Notes: If your red onion is very strong, soak the slices in an ice water bath for 10 minutes, then remove from the water and pat dry. That will mellow them out a bit!