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A close-up of a salad with mixed greens, blueberries, blue cheese, and pine nuts, as a wooden spoon drizzles dark balsamic dressing over the top.
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Avocado Blueberry Arugula Salad

Fresh avocado blueberry arugula salad with simple tips. Light, quick, and full of flavor for any meal.
Course dinner, lunch, Salad
Cuisine American, Healthy, Mediterranean
Keyword fresh, healthy, light, quick
Prep Time 10 minutes
Cook Time 10 minutes
Servings 4 servings
Calories 220kcal
Author Paula

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.

Nutrition

Calories: 220kcal | Carbohydrates: 20g | Protein: 3g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 3mg | Sodium: 56mg | Potassium: 469mg | Fiber: 5g | Sugar: 10g | Vitamin A: 401IU | Vitamin C: 21mg | Calcium: 55mg | Iron: 1mg
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