Blueberry, Avocado & Feta Salad with Toasted Pumpkin Seeds in a Honey – Lemon Vinaigrette
Get your greens on with Dahlia;
Blueberry, Avocado & Feta Salad with Toasted Pumpkin Seeds in a Honey-Lemon Vinaigrette
I popped over to my supervisor’s desk last week to ask her a quick question (yes, I do have a day job outside of crafting salads), accidentally interrupting her lunch. As I was apologizing, I couldn’t help notice this gorgeous salad she was eating and immediately had to ask what was in it- arugula, blueberries, goat cheese and…I can’t remember the rest. However, the blueberries tossed into that salad looked so beautiful that it inspired this week’s recipe. My original intention was to have a cheese-and-nutless salad and instead add grilled shrimp for protein; but by the time I got back from yoga Monday night, I had zero interest of going to the grocery store, not to mention actually “cooking” something, and so instead used what was already in the house. It turned out to be the perfect, post-workout dinner in this insane heat wave we continue to be having. Light enough that you don’t feel stuffed, yet substantial enough that you feel refueled. I most definitely am going to do a blueberry-shrimp salad at some point, so you keep on the lookout. But for, now I hope you enjoy this one as much as I did. Bon appetit!
- 2 cups Olivia’s Organics Spring Mix greens
- ½ cup organic blueberries
- 1 oz sheep’s milk feta
- ½ avocado, sliced
- 2 Tbsp toasted pumpkin seeds
- ½ lemon, juiced
- 1 Tbsp EVOO
- 2 Tbsp white balsamic vinegar
- 1 tsp honey
- salt & pepper, to taste
Plate greens. Add blueberries, avocado, cheese and pumpkin seeds. In a measuring cup, combine EVOO, vinegar, lemon juice, honey, salt & pepper. Whisk until smooth and honey is blended. Drizzle dressing over plated salad. Serve & enjoy!
For more salad recipes check out creativegreens.blogspot.com