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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.

an avocado salad on a plate topped with blueberries and strawberries.

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

Why You’ll Love This Recipe

  1. Quick to Prepare: This salad comes together in a snap, making it perfect for those times when you need a quick yet wholesome meal.
  2. Healthy and Nutritious: Packed with good fats from the avocado and antioxidants from the berries.
  3. Adaptable for Any Occasion: Whether you’re looking for a light dinner or a nutritious lunch, this salad fits the bill.
  4. Bursting with Flavor: The combination of creamy avocado, sweet fruit, crunchy pecans, and tangy feta creates a symphony of flavors.
  5. Customizable to Your Taste: The beauty of this salad lies in its flexibility. You can easily swap out ingredients based on your preferences or what you have on hand, making it a go-to recipe that’s different every time.

Check out our other Single Serving Salad ideas!

a bowl of blueberry vinaigrette on a table.

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.

RELATED: 20 Single Serving Meatless Meals

Recipe Variations

  • Hearty Avocado Salad: Boost the protein content by adding cooked chicken or shrimp.
  • Spicy Avocado Salad: Add a dash of chili flakes or chopped jalapeños for some heat.
  • Citrus Avocado Salad: Add orange or grapefruit segments for a citrusy twist.
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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.
an avocado salad topped with blueberry vinaigrette on a white plate.

Expert Tips

  • Balancing Flavors: Taste as you go to ensure a good balance between the sweet and savory elements.
  • Avocado Ripeness: Use a ripe but firm avocado for the best texture.
  • Dressing Consistency: Adjust the olive oil and lemon juice ratio to get your desired dressing consistency.
  • Nut Toasting: Lightly toast the nuts for an enhanced flavor.
  • Berry Selection: Use the freshest berries you can find for the best taste and appearance.

Frequently Asked Questions

Can I make an avocado salad ahead of time?

Yes, but add the avocado and dressing just before serving.

How do I store leftover avocado salad?

While it’s best to enjoy this avocado salad fresh, if you have leftovers, you can store them with a few precautions. To minimize sogginess, store the salad without the dressing. For the avocado, a squeeze of lemon juice can help reduce browning. Keep the salad in an airtight container in the fridge and consume within 24 hours. Remember, the textures and flavors are best when fresh.

How can I make an avocado salad more filling?

To make the salad more substantial, consider adding a source of protein such as grilled chicken, tofu, or chickpeas. You could also include quinoa or couscous for a hearty, grain-based addition. These options are perfect for turning the salad into a main course while maintaining its healthful qualities.

Ways To Use Leftover Ingredients

If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:

For more information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.

For examples of the dishes used at One Dish Kitchen, please visit our Store page.

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.

If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!


Your Cooking For One Source
Because you’re worth it

Avocado Salad For One

4.75 from 4 votes
Prep: 10 minutes
Total: 10 minutes
Servings: 1 serving
Create a delightful Avocado Salad in minutes! This single serving recipe features creamy avocado, fresh berries, and a homemade blueberry vinaigrette. Perfect for a quick, healthy meal.

Ingredients 
 

  • 1 cup salad greens
  • ½ small avocado
  • ¼ cup blueberries
  • ¼ cup chopped strawberries
  • 2 tablespoons chopped pecans
  • 1 tablespoon crumbled Feta cheese

For the blueberry vinaigrette

  • ¼ cup blueberries
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 2 tablespoons honey
Save this Recipe!
Get this recipe sent to your inbox, plus get weekly recipes from us – all for free.

Instructions 

  • Assemble the Salad Base: Start by arranging your choice of fresh salad greens on a plate, creating a lush, green bed.
  • Add the Main Ingredients: Dice the avocado into bite-sized pieces and scatter them evenly over the greens. Follow this by sprinkling a generous handful of blueberries and sliced strawberries.
  • Enhance with Nuts and Cheese: Scatter the pecans over the salad. Then, top with the Feta cheese.
  • Prepare the Blueberry Vinaigrette: In a blender, combine the blueberries, olive oil, lemon juice, and honey. Blend these until you achieve a smooth, vibrant dressing that's both sweet and tart.
  • Dress and Serve: Drizzle 1-2 tablespoons of the blueberry vinaigrette over the assembled salad, ensuring an even coating.
  • Serve the salad immediately to enjoy the freshness of the ingredients and the crispness of the greens.

Notes

  • Balancing Flavors: Taste as you go to ensure a good balance between the sweet and savory elements.
  • Avocado Ripeness: Use a ripe but firm avocado for the best texture.
  • Dressing Consistency: Adjust the olive oil and lemon juice ratio to get your desired dressing consistency.
  • Nut Toasting: Lightly toast the nuts for an enhanced flavor.
  • Berry Selection: Use the freshest berries you can find for the best taste and appearance.

Nutrition

Serving: 1serving, Calories: 222kcal, Carbohydrates: 12g, Protein: 5g, Fat: 18g, Saturated Fat: 3g, Cholesterol: 15mg, Sodium: 200mg, Potassium: 205mg, Fiber: 3g, Sugar: 6g, Vitamin A: 525IU, Vitamin C: 34.1mg, Calcium: 98mg, Iron: 0.8mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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4.75 from 4 votes (2 ratings without comment)

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5 Comments

  1. Susan Walker says:

    I must have done something wrong because my comment disappeared.
    This sounds awesome! Do you think this could be made with frozen berries thawed in the refrigerator? I know it wonโ€™t be as good as using fresh but I have a partial bag in the freezer and I want to try this now!

    1. Joanie Zisk says:

      Hi Susan, frozen and thawed berries would be perfect to use. Enjoy!

  2. Cherie Kennedy says:

    Delicious again Joanie!

  3. Shadi Hasanzadenemati says:

    I can have this salad every day! Fresh salad is great on the side!

  4. Britni says:

    I love these easy healthy recipes. Thank you