Avocado Salad For One

This avocado salad is a fresh, flavorful mix of salad greens, creamy avocado, sweet berries, crunchy pecans, and tangy feta, all topped with a homemade blueberry vinaigrette. It’s a quick, satisfying salad perfect for one.

Why You’ll Love This Recipe

• Quick to Make: Comes together fast with minimal prep.
• Nutrient-Rich: Loaded with healthy fats, fiber, and antioxidants.
• Great Anytime: Ideal for a light lunch or dinner.
• Full of Flavor: Creamy avocado, sweet berries, crunchy nuts, and tangy cheese in every bite.

What I love most about this avocado salad is how it feels like summer in every bite. It’s the kind of meal I make when I want something fresh, colorful, and satisfying without turning on the stove.

The creamy avocado pairs so beautifully with juicy berries and a sweet-tart blueberry vinaigrette—it’s like nature did all the work.

It’s light but never boring, and every time I make it, I’m reminded that simple ingredients really can make the most memorable meals. If you’re anything like me, once you try it, you’ll want to keep this one on repeat.

Looking for more single serving salads? Try our single serving roasted vegetable salad, spinach orzo salad for one, single Sicilian orange salad, or small guacamole salad.

Ingredients

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

• Salad greens: Use romaine, butter lettuce, spring mix, arugula, spinach, or your favorite greens. Extra lettuce can go into a single serve burger bowl.
• Avocado: Use half of a small avocado, or a whole one if you’d like. Extra avocados? Try them in a single breakfast sandwich, avocado toast for one or two, or make small batch guacamole.
• Fruit: Add any berries you have—blueberries, raspberries, blackberries—or use sliced strawberries, peaches, or apples.
• Nuts: Use pecans, or swap with walnuts or almonds. Extra pecans can go in mini Italian cream cake, single serving chicken salad, or small batch butter pecan granola.
• Cheese: Feta is my go-to, but goat cheese or blue cheese also work well.

Blueberry Vinaigrette (Yields 1/4 Cup)

• Blueberries: Fresh is best for bold flavor. If using frozen, thaw and drain first. Use leftovers in small batch sheet pan pancakes, single serving blueberry crisp, or in a green smoothie.
• Olive Oil: I use extra virgin olive oil for its rich flavor and quality. Light olive oil is a milder option.
• Lemon Juice: Freshly squeezed for the best flavor. Lime or orange juice works in a pinch.
• Honey: Raw honey adds natural sweetness. For a vegan version, use agave nectar or maple syrup.

Want a different flavor? Try my small batch poppyseed dressing instead of the blueberry vinaigrette.

How To Make An Avocado Salad

See recipe card below for a full list of ingredients and measurements.

To make the avocado salad, start by placing a layer of your favorite salad greens on a plate. Dice half of a ripe avocado and add it on top. Sprinkle blueberries and sliced strawberries over the greens for a pop of color and sweetness. Add a handful of pecans for crunch and crumble feta cheese over the salad for a salty contrast.

Next, make the dressing by blending fresh or thawed blueberries with olive oil, lemon juice, and honey until smooth. Drizzle 1 to 2 tablespoons of the blueberry vinaigrette over the salad and serve right away to enjoy the fresh flavors and textures.

Frequently Asked Questions

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