Avocado Blueberry Salad: a refreshing summer salad complete with berries, nuts, avocado & a lightly sweetened lemon poppy seed dressing.
This recipe was originally published on July 19, 2019. It was updated on July 19, 2021.
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please see my disclosure policy for details.
Table of Contents
If I were to make a list of my top summer dinner party recipes of 2021 (because, you know, we can do that again!), this blueberry avocado salad would easily top it.
It has all the elements: salty, sweet, buttery, crunchy, and creamy. It's gluten-free, can easily be made vegan, and satisfies almost any dinner guest. Including kids.
And not only that, but it's easily put together in under 15 minutes, leaving you time and energy to focus on the other aspects of entertaining.
You know -- grilling your favorite chicken, making a classic summer dessert, or enjoying your favorite beverage with your guests!
Or you can make it any 'ole weeknight. After all, Mondays and Wednesdays need more than their share of victories, too.
Because this summer salad recipe is a recipe that Chris still talked about the day after I first made it. And though he's usually the most entirely supportive of my cooking, we've usually moved on to talking about and preparing other dishes. Yes, we love food that much in this house. 😬
But, even though we'd moved onto our next adventure, he still mentioned this past salad. With this, I knew I needed to get it on the blog and onto other get-together menus in the near future. I hope it ends up on your menu soon as well.
Why You Will Love This Avocado Blueberry Salad
- Fresh
- Creamy
- Crunchy
- Sweet
Enjoy the season's bounty with a fresh and simple to make main or side dish salad!
Ingredients
- Blueberries
- Avocado
- Baby spinach
- Sliced almonds - slivered almonds also work
- Golden raisins
- Crumbled goat cheese
- Lemon juice - fresh or bottled
- Honey
- Olive oil
- Poppy seeds
Substitutions
- Berries - any kind of berry will work in place of the blueberries, as can nectarines, peaches, or plums
- Greens - baby kale, mixed baby greens, or baby chard can substitute for the baby spinach
- Raisins - traditional purple raisins can replace the golden raisins in a pinch; so can diced dried apricots
- Liquid sweetener - maple syrup or agave syrup can work in place of the honey
- Olive oil - avocado oil can substitute for the olive oil
How to make Blueberry Avocado Salad
- Add the dressing ingredients to a blender or small food processor. Run until smooth and blended. Stir the poppy seeds into the dressing until combined.
- Layer the salad ingredients into a large serving bowl or onto a large serving platter.
- Drizzle the salad with the dressing and toss until combined. Serve immediately!
Recipe Pro-Tips
- Substitute lemon poppy seed dressing for the homemade dressing to save on time or on hassle (though the dressing is very simple to make!).
- Double or halve this recipe by increasing or decreasing the ingredients and following the directions as listed.
- To make this recipe ahead of time, assemble the salad as directed, reserving preparing or adding the avocado or dressing the salad until just before serving.
- To make the dressing without a blender or food processor, just whisk them together vigorously in a medium-size mixing bowl.
Recipe FAQs
To keep the spinach from wilting, store it undressed in a dry and cool area. Anytime spinach sits in liquid for an extended period of time, it wilts, so dryness is key in keeping it fresh!
You can tell when an avocado is ripe by gently pressing its flesh. Using the pad of your thumb, firmly yet gently press the skin of the avocado. If it gives just a slight bit (be sure not to press too hard), it is ripe. If it is firm like a stone, it is not ripe yet.
In the United States, blueberries are in season from mid-July to mid-August.
Storage Directions
Leftover salad will easily wilt if stored in the dressing. So, for best results, refrigerate leftover salad undressed in an airtight container for 3-4 days.
If you anticipate having leftovers, dress only the portion of the salad you plan on eating, or dress individual salad servings to keep the greens from wilting. Cut up only the portion of the avocado that you anticipate eating, too (cut up the rest immediately before tossing the leftover salad).
Serving Directions
This salad is delicious served on it's own for a light vegetarian lunch or summer dinner. Give the salad more staying power by serving it with grilled chicken, salmon, or tofu.
You can also serve this salad as a side salad along with many grilled entrees:
- Grilled chicken thighs
- Salmon
- BBQ Pork Sandwiches
- Curried Grilled Chicken
- Hamburgers
- Chicken or vegetable kabobs
- Pork or chicken sausage
Save This Recipe for Later on Pinterest
Tools needed to make this recipe
- Blender or food processor
- Cutting board
- Knife
- Large serving bowl
- Salad tongs
More Healthy Salad Recipes
- 5 Bean Salad (Vegan + Gluten-Free!)
- Nectarine Salad
- Roasted Tomato Salad with Burrata
- Roasted Sweet Potato and Quinoa Salad
- Roasted Cauliflower & Cabbage Salad
- Thai Chicken Salad with Peanut Dressing
- Greek Quinoa Salad
Recipe Card
Blueberry & Avocado Spinach Salad
Avocado Blueberry Salad: a refreshing summer salad complete with berries, nuts, avocado & a lightly sweetened lemon poppy seed dressing.
Ingredients
Lemon Poppy Seed Dressing
- ½ lemon juiced (or 2 tablespoons lemon juice)
- 2 tablespoons distilled white vinegar
- ¼ cup olive oil
- 2 teaspoons honey
- pinch salt
- 1 teaspoon poppy seeds
Blueberry & Avocado Salad
- 1, 12 oz. bag baby spinach
- ½ cup crumbled goat cheese
- ½ cup sliced almonds
- 1 cup blueberries
- 1 avocado pitted and diced
- ¼ cup golden raisins
Instructions
- Add the lemon juice, distilled white vinegar, olive oil, honey, and salt to a blender or small food processor. Run until smooth and blended. Stir the poppy seeds into the dressing until combined.
- Layer the salad ingredients into a large serving bowl or onto a large serving platter.
- Drizzle the salad with the dressing and toss until combined. Serve immediately!
