Spinach Blueberry Salad with Feta and Avocado
Ingredients
- 4 cups baby spinach
- 1/2 cup fresh blueberries or blackberries
- 1/4 cup crumbled feta cheese
- 1/2 avocado
- 1/4 cup pecans (honey roasted or candied)
- 3-4 tablespoons Creamy Lemon Vinaigrette (recipe below)
Honey Lemon Vinaigrette:
- 1/4 cup greek yogurt
- 1/4 cup light olive oil
- 2 tablespoons honey
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
Instructions
Honey Lemon Vinaigrette:
- In a small bowl, whisk together 1/4 cup Greek yogurt, 1/4 cup light olive oil, 2 tablespoons honey, 2 tablespoons lemon juice, 1 tablespoon apple cider vinegar, 1 tablespoon lemon zest, 1/2 teaspoon garlic powder, and 1/4 teaspoon salt until smooth and creamy. Set aside while you prep the salad.
Spinach Blueberry Salad:
- Cut 1/2 avocado into small cubes, making sure it's ripe but still firm so it holds its shape in the salad. A little lemon juice sprinkled on top prevents browning if you're not serving immediately.
- In a large salad bowl, add 4 cups baby spinach, 1/2 cup fresh blueberries, 1/4 cup crumbled feta cheese, the diced avocado, and 1/4 cup pecans. Arrange everything evenly so each bite gets all the flavors.
- Drizzle 3-4 tablespoons of the creamy lemon vinaigrette over the salad and toss gently to coat all ingredients without mashing the avocado. Serve immediately for the best texture and flavor.
Video
Notes
Don't overdress the salad: Start with less dressing and add more as needed since spinach can get soggy if overdressed.
Toast the pecans for extra flavor: A quick 2-3 minutes in a dry pan brings out their nuttiness and adds amazing crunch.
Make dressing ahead: The creamy lemon vinaigrette actually tastes better after sitting for 30 minutes as the flavors meld together.
Pat spinach completely dry: Wet greens make the whole salad watery, so use a salad spinner or paper towels to remove excess moisture.
Did you make this recipe?Please let me know in the comments below how it turned out :)