Berry Avocado Recipe

Inspired by The Sink

Time20m

Serves4

Spring mix and arugula tossed in balsamic vinaigrette, then topped with apple, red onion, goat cheese, toasted almonds, avocado, and fresh blueberries

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Ingredients

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Salad greens & base

4 cups spring mix

1 cup baby arugula

Produce & fruit

1 each Fuji or Honeycrisp apple (cored and thinly sliced)

1/4 cup red onion (thinly sliced)

1 each ripe avocado (peeled, pitted, sliced)

3/4 cup Fresh blueberries

Cheese & nuts

3 tbsp goat cheese (crumbled)

1/4 cup whole almonds (to toast and roughly chop)

Dressing

3 tbsp extra-virgin olive oil

1 1/2 tbsp Aged balsamic vinegar

1/2 tsp Dijon mustard

1/2 tsp Honey

1/2 tbs lemon juice (fresh)

1/4 tsp Celtic sea salt

1/8 tsp black pepper (freshly ground)

Finishing

1 tsp balsamic glaze (optional, for drizzling)

Method

Toast almonds

Toast and chop almonds

Heat a small dry skillet over medium heat. Add the whole almonds and toast, stirring frequently, until fragrant and lightly browned, about 3–4 minutes. Transfer to a plate to cool, then roughly chop and set aside.

Prepare produce

Slice apple and onion

Core and thinly slice the apple into thin wedges or half-moons. Place slices in a small bowl with a squeeze of lemon juice (if desired) to prevent browning. Thinly slice the red onion into half-moons and separate into rings.

Prepare avocado and blueberries

Halve, pit, and peel the avocado. Slice or fan the avocado into 8–10 slices. Rinse and drain the blueberries; pat dry on a paper towel.

Make dressing

Whisk balsamic vinaigrette

In a small bowl or jar, combine balsamic vinegar, Dijon mustard, honey, lemon juice, salt, and pepper. Whisk or shake until combined. Slowly drizzle in the olive oil while whisking to emulsify, or close the jar and shake vigorously. Taste and adjust seasoning.

Assemble salad

In a large mixing bowl, combine the spring mix and baby arugula. Add about two-thirds of the dressing and gently toss to coat the greens evenly. Add more dressing to taste but avoid overdressing.

Transfer the dressed greens to a serving platter or divide among 4 plates. Arrange apple slices, red onion rings, and avocado slices on top of the greens. Scatter the blueberries evenly over the salad. Sprinkle crumbled goat cheese and the toasted chopped almonds over everything.

If desired, finish with a light drizzle of balsamic glaze and a final pinch of freshly ground black pepper. Serve immediately.