Clean eats: Avocado Berry Salad



Crispy greens, creamy avo, sweet berries, crunchy almonds, and tasty balsamic vinaigrette. Craving a salad yet?

I love salads. Sometimes I go through periods of time when I don’t eat anything else but salads. Then I get sick of them, give it a rest for a few weeks, and then go back to being obsessed. And yes, right now I’m in the “all I want is salad” stage.

One of my favorite bases for a salad is usually napa cabbage, arugula, and baby kale. Today I used a mix of spinach, spring mix with kale and baby arugula. Arugula and spinach have somewhat of a bitter taste so if that’s not something that you’re into, you can always go with a mix of red leaf, green leaf lettuce, and iceberg (although iceberg lettuce has almost no flavor and very little nutritional value).


Avocado berry salad

5 cups mixed greens (I used baby spinach, spring mix with baby kale and arugula)
1 avocado (cubed)
6 halves of sun-dried tomatoes (just sun-dried, not the ones soaked in oil)
1.5 cup of strawberries (sliced in quarters)
1 cup of blackberries
sliced almonds

For the balsamic vinaigrette (using this recipe)

3 TBC balsamic vinegar
1/2 cup good olive oil
1 TBS dijon mustard
salt and pepper to taste
1 clove of garlic, minced.

  1. To prepare the vinaigrette, mix all the ingredients together until well combined and refrigerate until ready to use.
  2. Wash your greens and berries.
  3. Thinly slice your sun-dried tomatoes lengthwise.
  4. Divide the greens between two medium-sized bowls, add strawberries, blackberries, avocado, tomatoes and finish off with almonds and the balsamic vinaigrette.

As you know I try to eat plant-based as much as I can, so I avoid eating any animal product, but you can also top it off with some crumbled feta and grilled chicken. This salad is perfect as a dinner side or as lunch-box dish.



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