Avocado Salad For One

Craving a quick, refreshing meal that’s both nourishing and flavorful? Look no further than this Avocado Salad, a delightful mix of creamy avocado, vibrant berries, and crisp greens, all tied together with a zesty blueberry vinaigrette. It’s the perfect blend of sweet and savory, ideal for a light lunch or as a side to your main course.

Enjoy your Avocado Salad with crusty French bread for a simple yet satisfying pairing. Alternatively, combine it with flavorful Baked Cod or juicy Baked Chicken Thighs for a more complete and hearty meal. If you’re planning brunch, this salad also pairs beautifully with Eggs Benedict, offering a fresh, contrasting taste to the dish’s rich flavors

Ingredients and Substitutions

If you have any ingredients leftover from this avocado salad recipe, check out our Leftover Ingredients Recipe Finder.

• Salad greens: Use romaine lettuce, butter lettuce, spring salad mix, arugula, spinach, or your favorite salad greens.
• Avocado: I use half of a small avocado in my salad but you can definitely use the entire avocado if preferred. If you’ve got an extra avocado on hand, consider using it in a Breakfast Sandwich, make Avocado Toast, or make a small batch of Guacamole.
• Fruit: You can use any combination of berries you like or have on hand. Also consider using other types of fruit like strawberries, peaches, or apples.
• Nuts: Pecans can be replaced with walnuts or almonds for a different crunch. Consider using any extra pecans you might have in a Mini Italian Cream Cake, Chicken Salad, or Butter Pecan Granola.
• Cheese: If you’re not a fan of feta, goat cheese or blue cheese are good alternatives.

For The Salad Dressing (yields 1/4 cup)

• Blueberries: Fresh blueberries are ideal for a vibrant, fruity flavor. If they’re not in season, frozen blueberries can be used; just make sure to thaw and drain them properly before use. Use extra blueberries in Sheet Pan Pancakes, Blueberry Crumble, or in a Green Smoothie.
• Olive oil:  I use extra virgin olive oil in this blueberry vinaigrette recipe and in every other recipe on One Dish Kitchen that calls for olive oil. Extra virgin olive oil is the least processed form of olive oil. It is an unrefined oil and the highest-quality olive oil you can buy. Because of the way extra virgin olive oil is made, it retains a more true olive taste. It also contains more of the vitamins and minerals found in olives. It’s my favorite type of olive oil, but you may use light olive oil instead.
• Lemon juice: Freshly squeezed lemon juice is highly recommended over the bottled variety for its bright, tart flavor. If lemons aren’t available, other citrus juices like lime or orange can work in a pinch.
• Honey: Opt for raw, pure honey for the sweetest, most natural flavor. If you’re vegan, you can substitute honey with other sweeteners such as agave nectar or maple syrup.

Feel free to use my poppyseed dressing instead of the blueberry vinaigrette if you’d like.

This is just an overview of the ingredients I used and why I used them. For the full recipe please scroll down to the recipe box at the bottom of the post.

How To Make An Avocado Salad

1. Assemble the Salad Base: Start by arranging your choice of fresh salad greens on a plate, creating a lush, green bed. This forms the foundation of your salad.
2. Add the Main Ingredients: Dice a ripe avocado into bite-sized pieces and scatter them evenly over the greens. Follow this by sprinkling a generous handful of blueberries and sliced strawberries. These fruits add a delightful burst of color and a sweet-tart contrast to the creamy avocado.
3. Enhance with Nuts and Cheese: Add a crunchy dimension by scattering a handful of pecans over the salad. Then, crumble some Feta cheese on top for a salty, tangy flavor that beautifully complements the other ingredients.
4. Prepare the Blueberry Vinaigrette: In a blender, combine fresh or frozen blueberries, a drizzle of olive oil, a squeeze of lemon juice, and a touch of honey for sweetness. Blend these until you achieve a smooth, vibrant dressing that’s both sweet and tart.
5. Dress and Serve: Drizzle 1-2 tablespoons of the blueberry vinaigrette over the assembled salad, ensuring an even coating. The dressing not only adds flavor but also helps to meld the various flavors and textures together.
6. Enjoy Your Creation: Serve the salad immediately to enjoy the freshness of the ingredients and the crispness of the greens. The salad is now a harmonious blend of sweet, savory, creamy, and crunchy elements, ready to delight your palate.

Frequently Asked Questions

If you’ve tried this avocado salad or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.

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