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.
Prep Time15 minutes mins
Cook Time15 minutes mins
Total Time30 minutes mins
Course: dinner, first course, lunch, Salad
Cuisine: American
Keyword: avocado, blueberry, Caesar Salad, hazelnuts, honey mustard dressing, spinach
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
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.
This salad lends itself well to addtions!
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
Shredded chicken to make it a more substatial salad