Avocado Blueberry Fruit Salad
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Avocado Blueberry Fruit Salad calories by ingredient
Introduction
This recipe comes from the California Avocado Commission. Fruit, avocado and greens combined with a creamy dressing are the perfect summer salad. Including dressing, it under 200 calories per serving, and low in fat! This recipe comes from the California Avocado Commission. Fruit, avocado and greens combined with a creamy dressing are the perfect summer salad. Including dressing, it under 200 calories per serving, and low in fat!Number of Servings: 6
Ingredients
-
Salad:
1 ripe, Fresh California Avocado, peeled, seeded, cut in slices
2 cups fresh blueberries, rinsed, picked over, well-drained
2 medium sized apples peeled, cored, seeded, diced
2 cups diced fresh mango chunks
1 (5-oz) package mixed baby greens, or 8 cups mixed lettuces torn in bite-size pieces
2 Tbsp. chopped chives or green onion
2 Tbsp. walnuts, toasted*, chopped coarsely
Salad Dressing
2 Tbsp. honey
¼ cup plain nonfat yogurt
¼ tsp.ground cinnamon
¼ cup fresh orange or grapefruit juice
.5 tsp. salt
.5 tsp. ground white pepper
Directions
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.