Servings: 4 to 6 Servings
Blueberry Avocado Sunflower Seed Chopped Salad
That epic side salad recipe you've been looking for! This Blueberry Avocado Chopped Salad is loaded with fresh, delicious goodies for an incredible bite. Use it as a light meal or a side dish.
Ingredients
- 5 ounces baby spinach thinly chopped
- 5 ounces hearts of romain thinly chopped
- 1 large ripe avocado diced
- 6 ounces feta cheese*
- 1 ½ cups fresh blueberries
- ½ cup roasted salted sunflower seeds
- ¼ cup raw pumpkin seeds
- Balsamic Vinaigrette
Instructions
- Transfer the baby spinach to a large cutting board and use a sharp knife to chop it into small pieces. I aim for thin ribbons. Transfer the chopped spinach to a large serving bowl. You're going to want an extra large bowl because this makes a lot of salad. Similarly, chop the hearts of romaine and transfer them to the serving bowl.
- Dice the avocado and feta cheese (if using block feta) and add them to the bowl. Add in the blueberries, sunflower seeds, and pumpkin seeds.
- Drizzle in your desired amount of dressing and use salad tongs to toss everything together until the salad has a nice coating of dressing. Taste the salad for flavor and if desired, add more dressing or mix in additional avocado or cheese.
- Serve blueberry avocado sunflower salad with your main entrée and enjoy! Store leftover salad in an airtight container in the refrigerator for up to 12 hours.
Notes
*I like using sheep's milk block feta that I chop up into cubes. Feta cheese crumbles work too.
While cabbage salads tend to save very well, I wouldn’t say the same about spinach salad or romaine salad. For this reason, I recommend serving the salad immediately.
Nutrition
Serving: 1Serving (of 6), Calories: 234kcal, Carbohydrates: 15g, Protein: 9g, Fat: 16g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Cholesterol: 15mg, Sodium: 586mg, Fiber: 5g, Sugar: 6g