Avocado & Blueberry Fruit Salad - California Avocados

HomeRecipesDietGluten FreeAvocado and Blueberry Salad Recipe

Nutrition Facts

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Nutrition information
per serving

Calories 190

Total Fat 6g

Saturated Fat 1g

Trans Fat 0g

Polyunsaturated Fat 2g

Monounsaturated Fat 3g

Cholesterol 0mg

Sodium 70mg

Total Carbs 36g

Dietary Fiber 7g

Total Sugars 0g

Protein 3g

Potassium 0mg

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

People who eat more generous amounts of fruits and vegetables as part of a healthy diet are likely to have reduced risk of chronic diseases, including stroke, type 2 diabetes, some types of cancer, and perhaps heart disease and high blood pressure.

This recipe meets the following Produce for Better Health Foundation (PBH) Fruits & Veggies–More Matters® program criteria. Per Serving, each serving must contain at least one serving of fruit or vegetables per 250 calories; added sugars cannot exceed 15% of total calories; total fat is ≤35% of total calories, saturated fat is <10% of calories, trans fat is <0.5g per serving; contain ≤600 mg of sodium; and offer ≥0.014g/kcal naturally occurring fiber (28g of fiber/2000 calories).>

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Serves: 6

Ingredients
Instructions

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 Avocado and Blueberry Fruit Salad Dressing 2 Tbsp. honey 1/4 cup plain nonfat yogurt 1/4 tsp. ground cinnamon 1/4 cup fresh orange or grapefruit juice 1/8 tsp. salt 1/8 tsp. ground white pepper

Salad

Place chopped avocado, blueberries, apple, and mango in medium bowl and toss with about 2/3 of the tangy dressing; set aside.
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.
*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

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.