Avocado Blueberry Arugula Salad for Healthy Eating
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Avocado Blueberry Arugula Salad is fresh, simple, and easy to pull together for any day of the week. The mix of creamy avocado, sweet blueberries, and baby greens gives a nice balance of flavors.
Avocado Blueberry Arugula Salad
This salad is beautiful, bright, crispy, and crunchy. It’s the perfect salad for a spring luncheon or event.
I can’t help myself this time of year. I enjoy making all combinations of salads with fresh produce. My favorite salads are a mix of fruits and vegetables. Basically, they all go together, but a good rule is to mix sweet and tart with crunchy.
To keep the salad at its best, add the dressing right before serving so the greens stay crisp.
Avocado Blueberry Arugula Salad Pro Tip
Cut avocado can brown, so it is best eaten soon after making.
One tip we like is to cut the avocado last so it stays bright and fresh. A squeeze of citrus on the avocado helps slow browning and adds a light pop of flavor.
Tips and Substitutions
This Avocado Blueberry Arugula Salad also works well when everything is kept chilled before assembling.
For the best texture, use ripe but firm avocados so they hold their shape when tossed.
If arugula feels too strong, mix it with a milder green to soften the flavor.
Swap blueberries with strawberries or blackberries if needed.
A light vinaigrette works best for Avocado Blueberry Arugula Salad, but a creamy dressing can be used for a richer feel.
Add nuts or seeds for crunch if you want more texture.
Store leftovers in the fridge, but keep dressing separate if possible.
If making ahead, prep the parts and combine just before serving.
This salad pairs well with grilled chicken or fish for a full meal.
Try serving with summer lemonade.
Conclusion
This Avocado Blueberry Arugula Salad is a simple way to bring fresh flavors to your table. It comes together fast and feels light without being plain. It is a great option for lunch, dinner, or a side dish.
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Avocado Blueberry Arugula Salad
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Ingredients
- 2 cups salad greens arugula, baby spinach, lettuce
- 1 large cucumber peeled and sliced
- 1 avocado peeled and sliced
- ½ cup blueberry
- ¼ cup black grapes cut in half
- 2 tablespoons blue cheese or feta, diced into small pieces
- 2 tablespoons olive oil
- ¼ cup balsamic vinegar
- ½ medium lemon juiced
- 1 and ½ tablespoons brown sugar
- Mix of seeds for sprinkling pumpkin seeds, sunflower seeds, pine nuts
- Salt to taste
Instructions
Prepare the Fruits and Vegetables:
- Wash and dry the lettuce.
- Peel and slice the cucumber and avocado.
- Wash and dry the grapes and blueberries, then halve the grapes.
Make the Balsamic Glaze:
- Mix balsamic vinegar with sugar in a small bowl.
- Heat the mixture in a saucepan over low heat, stirring until it thickens slightly. Cool for 15-20 minutes.
Assemble the Salad:
- Place lettuce and cucumber in a large bowl. Sprinkle with salt and drizzle with olive oil; mix gently.
- Add the avocado and drizzle with lemon juice.
- Top with grapes, blueberries, and seeds.
- Drizzle 2-3 tbsp of the balsamic glaze over the salad and add blue cheese.