Avocado and Blueberry Fruit Salad

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Nutritional Highlights (per serving)

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6 g
Total Fat
36 g
Total Carbs
3 g
70 mg
 Avocado and Blueberry Fruit Salad

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).>


Serves: 6
  ripe, Fresh California Avocado, peeled, seeded, cut in slices
cups  fresh blueberries, rinsed, picked over, well-drained
  medium sized apples peeled, cored, seeded, diced
cups  diced fresh mango chunks
  (5-oz) package mixed baby greens, or 8 cups mixed lettuces torn in bite-size pieces
Tbsp.  chopped chives or green onion
Tbsp.  walnuts, toasted*, chopped coarsely
    Avocado and Blueberry Fruit Salad Dressing
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

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados



  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.

Calories 190
Total Fat 6 g
Trans Fat 0 g
Saturated Fat 1 g
Monounsaturated Fat 3 g
Polyunsaturated Fat 2 g
Total Carbs 36 g
Dietary Fiber 7 g
Total Sugar 0 g
Protein 3 g
Cholesterol 0 mg
Sodium 70 mg
Potassium 0 mg
*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


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