4cupssalad greensI used a spring mix with baby spinach
1mediummangopeeled and sliced
1mediumavocadopeeled and sliced
1cupstrawberriessliced
½cupblueberries
½cupblackberries
½cupraspberries
2tablespoonssunflower seeds
2tablespoonsblue cheeseor feta or goat cheese
1wedgelime
For Cranberry Vinaigrette dressing:
¼cupcider vinegar
¼cupdried cranberries
¼cupextra virgin olive oil
2teaspoonscoconut sugar
⅛teaspoonsalt
⅛teaspoonground black pepper
mint to garnish
Instructions
Mince cranberries. Add vinegar, olive oil, cranberries, sugar, salt, and pepper to a pint-size mason jar.
Shake vigorously for 30 seconds to combine. Chill in the refrigerator for 2 hours or until ready to use
Cut avocado and mango into chunks. Squeeze lime over the avocado. Slice strawberries.
Layer salad greens, mango, avocado, blueberries, strawberries, and blue cheese in two bowls. Top with chilled Cranberry Vinaigrette. Serve immediately.
Notes
Alternately, you can omit the dressing or use store-bought.