Blueberry Fruit Salad Recipe
Ingredients
| Honey | 2 Teaspoon | |
| Dijon Mustard | 1 1/2 Teaspoon | |
| Ground cinnamon | 1/2 Teaspoon | |
| Apple cider vinegar | 1/4 Cup (16 tbs) | |
| Walnut oil | 1/2 Cup (16 tbs) | |
| Salt | 1/8 Teaspoon | |
| Ground black pepper | 1/8 Teaspoon | |
| 1 large, ripe Hass avocado, pitted, peeled and sliced | ||
| 1 cup fresh blueberries, rinsed, picked over and well drained | ||
| Apple | 1 Cup (16 tbs), diced | |
| Mango | 1 Cup (16 tbs), diced | |
| 8 cups mixed baby greens | ||
| 1/4 cup chopped chives or green onion | ||
| 1/4 cup walnuts, toasted, coarsely chopped | ||
Directions
1. To make the dressing, mix honey, mustard and cinnamon in a medium bowl to make a smooth paste. Whisk in vinegar. Add oil in a thin stream, whisking constantly until dressing is creamy. Stir in salt and pepper; taste and adjust seasoning. Makes about 3/4 cup.
2. Place avocado, blueberries, apple and mango in a medium bowl and toss with 4 tablespoons dressing; set aside.
3. Place salad greens in a large bowl and toss with 1/4 cup dressing; distribute evenly on 8 salad plates.Top with dressed avocado/fruit mixture. Sprinkle with chives and toasted walnuts. Remainder of salad dressing can be refrigerated for later use
2. Place avocado, blueberries, apple and mango in a medium bowl and toss with 4 tablespoons dressing; set aside.
3. Place salad greens in a large bowl and toss with 1/4 cup dressing; distribute evenly on 8 salad plates.Top with dressed avocado/fruit mixture. Sprinkle with chives and toasted walnuts. Remainder of salad dressing can be refrigerated for later use
Chef
