Avocado Blueberry Fruit Salad
- Minutes to Prepare:
- Number of Servings: 6
Ingredients
Salad:1 ripe, Fresh California Avocado, peeled, seeded, cut in slices2 cups fresh blueberries, rinsed, picked over, well-drained2 medium sized apples peeled, cored, seeded, diced2 cups diced fresh mango chunks1 (5-oz) package mixed baby greens, or 8 cups mixed lettuces torn in bite-size pieces2 Tbsp. chopped chives or green onion2 Tbsp. walnuts, toasted*, chopped coarsely Salad Dressing2 Tbsp. honey¼ cup plain nonfat yogurt ¼ tsp.ground cinnamon¼ cup fresh orange or grapefruit juice.5 tsp. salt.5 tsp. ground white pepper
Instructions
Salad
1.Place chopped avocado, blueberries, apple, and mango in medium bowl and toss with about 2/3 of the tangy dressing; set aside.
2.Toss salad greens in large bowl with remainder of tangy dressing, and distribute evenly on each of six salad plates. Place an equal portion of dressed fruit/avocado mixture on top of each greens serving. Sprinkle with chopped chives and toasted walnuts to serve.
3.*To toast walnuts, place nut pieces in dry skillet over medium-high heat and stir occasionally for about seven minutes, or until pieces are browned lightly. Remove from heat. Let nuts cool slightly before chopping and using to garnish salad.
Dressing Instructions
1.In a medium bowl, mix honey, yogurt and cinnamon together until smooth and creamy. Whisk in juice; stir in salt and pepper. Taste and adjust seasoning.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user HEALTHIERSARAH.
Salad
1.Place chopped avocado, blueberries, apple, and mango in medium bowl and toss with about 2/3 of the tangy dressing; set aside.
2.Toss salad greens in large bowl with remainder of tangy dressing, and distribute evenly on each of six salad plates. Place an equal portion of dressed fruit/avocado mixture on top of each greens serving. Sprinkle with chopped chives and toasted walnuts to serve.
3.*To toast walnuts, place nut pieces in dry skillet over medium-high heat and stir occasionally for about seven minutes, or until pieces are browned lightly. Remove from heat. Let nuts cool slightly before chopping and using to garnish salad.
Dressing Instructions
1.In a medium bowl, mix honey, yogurt and cinnamon together until smooth and creamy. Whisk in juice; stir in salt and pepper. Taste and adjust seasoning.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user HEALTHIERSARAH.
Nutritional Info Amount Per Serving
- Calories: 191.5
- Total Fat: 7.9 g
- Cholesterol: 0.0 mg
- Sodium: 209.9 mg
- Total Carbs: 31.4 g
- Dietary Fiber: 5.8 g
- Protein: 3.0 g
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