Avocado and Blueberry Fruit Salad

straightupfood.com

Ingredients:

1.000¹⁄₂ ripe, Fresh California Avocado, peeled, seeded, cut in slices

2.0001 cup fresh blueberries, rinsed, picked over, well-drained

2.0001 medium sized apples peeled, cored, seeded, diced

2.0001 cup diced fresh mango chunks

1.000¹⁄₂ (5-oz) package mixed baby greens, or 8 cups mixed lettuces torn in bite-size pieces

2.0001 Tbsp. chopped chives or green onion

2.0001 Tbsp. walnuts, toasted*, chopped coarsely

0.000

Avocado and Blueberry Fruit Salad Dressing:

2.0001 Tbsp. honey

0.250¹⁄₈ cup plain nonfat yogurt

0.250¹⁄₈ tsp. ground cinnamon

0.250¹⁄₈ cup fresh orange or grapefruit juice

0.125¹⁄₁₆ tsp. salt

0.125¹⁄₁₆ tsp. ground white pepper

Salad:

Place chopped avocado, blueberries, apple, and mango in medium bowl and toss with about 2/3 of the tangy dressing; set aside.

Toss salad greens in large bowl with remainder of tangy dressing, and distribute evenly on each of six salad plates. Place an equal portion of dressed fruit/avocado mixture on top of each greens serving. Sprinkle with chopped chives and toasted walnuts to serve.

*To toast walnuts, place nut pieces in dry skillet over medium-high heat and stir occasionally for about seven minutes, or until pieces are browned lightly. Remove from heat. Let nuts cool slightly before chopping and using to garnish salad.

Dressing:

In a medium bowl, mix honey, yogurt and cinnamon together until smooth and creamy. Whisk in juice; stir in salt and pepper. Taste and adjust seasoning.

*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.

From www.avocado.org.