Californian Sunshine Salad with Avocado Dressing

Discover a refreshing and energizing Californian Sunshine Salad with Avocado Dressing, perfect for a healthy lunch or a quick dinner. This easy-to-make, gluten-free recipe is packed with vibrant flavors and nutrient-dense ingredients to recharge your body and spirit.

Time: Prep: 15 minutes - Cook: None - Total: 15 minutes

Servings: 2

Difficulty: Easy

Cuisine: Californian, Gluten-Free

Allergens

Nuts (Almonds)

Ingredients

4 cups mixed baby greens (spinach, kale, arugula)
1 cup cherry tomatoes, halved
1 medium cucumber, sliced
1/2 avocado, pitted and diced
1/4 red onion, thinly sliced
1/2 cup fresh blueberries
1/4 cup chopped almonds
2 tablespoons extra virgin olive oil
1 tablespoon lemon juice
Salt and pepper to taste

Instructions

In a large salad bowl, combine the mixed baby greens, cherry tomatoes, cucumber, avocado, red onion, blueberries, and almonds. Toss gently to mix.
In a separate small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
Drizzle the dressing over the salad and toss again to evenly coat.
Serve immediately and enjoy the sunshine in every bite!

Chef’s Insight

Feel free to swap out any of the ingredients with your favorites for a customized experience.

Notes

This recipe is easy to double for larger gatherings.