Blueberry Avocado Spinach Salad
Perfect during blueberry season, a spinach salad with avocado, slices of hard-boiled egg and hazelnuts all of which compliments blueberries dressed with honey mustard dressing.
Ingredients
The Dressing
- 2 tbsp Honey
- 1 tbsp. Dijon mustard
- ¼ tsp. sea salt
- ¼ tsp. black pepper
- 4 tbsp. fresh lemon juice
- ¼ cup olive oil
The Fixings
- 6 cups Baby spinach (generous cups) washed, rinsed and dried
- 1 cup fresh blueberries
- 1 cup English or Persian cucumber thinly sliced
- 1/3 cup toasted hazelnuts coarsely chopped
- 1 ripe avocado thinly sliced
- 1-2 hard-boiled eggs sliced
Instructions
- Whisk together honey, mustard, salt and pepper in a small bowl. Whisk in lemon juice. Add olive oil in a slow, steady stream, whisking constantly, until mixture is emulsified and thick. Taste, and season with additional salt and pepper as desired.
- Toss together spinach, blueberries, cucumber and 1/2 of the hazelnuts in a large bowl. Drizzle dressing over the salad, and toss to combine. Sprinkle with remaining hazelnuts. Top with avocado.
Notes
Optional adds:
2 hard boiled eggs, sliced, Bacon or pancetta bits fried crisp, as little or as much as you like,
1/4 small red onion, thinly sliced, or
2 green onions, sliced