One of my clients likes to serve healthy food at all of her events. This is one of the salads we created together and that I recently served at a luncheon for her.
It is very simple and chock full of nutrient-rich foods (otherwise known as “superfoods”).
5 ounces spinach leaves, rinsed and dried
2 ripe avocados, peeled, pitted and chopped in 1/2 inch cubes
2 pints blueberries, washed
1/3 cup slivered almonds, toasted
1/3 cup olive oil
4 tablespoons balsamic vinegar
1 teaspoon Coleman’s dry mustard
1/4 teaspoon salt (or more, to taste)
Fresh ground pepper, to taste
Combine the dressing ingredients in a jar or carafe and mix until well blended. Taste and then add more salt, pepper or sugar to your liking.
Tina’s Tip: I make my dressings in canning jars. The lids have a tight seal, so all I have to do is screw on the lid and shake to combine.
Put the spinach leaves (tear any large leaves into bite-sized pieces) and chopped avocados in a large bowl, add 1/3 of the berries and 1/2 of the almonds, and toss lightly with dressing. If serving buffet- or family style, sprinkle remaining berries and almonds on top of salad in the bowl and serve; if serving on individual plates, portion salad on plates before topping with remaining berries and almonds.
Tina’s Tips: Too ensure a thoroughly dressed salad, add about 1/3 of the dressing at a time and toss well. Continue to gradually add and toss until all leaves are lightly coated. Be careful not to overdress as you don’t want a soggy dripping salad—that is, unless you are my mother. 🙂
To toast almonds, preheat oven to 350° F. Spread almonds on a baking sheet and place in the oven. Stirring every few minutes, toast until golden (about 5 minutes).