Avocado and Blueberry Salad Recipe

Serves: 6


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

*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.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.