Blueberry Avocado Garden Salad
Prepare to be wowed. Blueberries and avocado—two of nature’s most deliciously nutritious foods—come together with crunchy dill pickles, juicy-sweet mandarin oranges, chewy raisins and red onions in this refreshing garden salad. Mixed with tangy, creamy yogurt, they bring dynamic flavor to a mild blend of crispy iceberg and romaine lettuces peppered with sweet carrots, red cabbage and zesty radishes, making for an indulgently tasty, light lunch.
Ingredients
- 2 dill pickles, finely chopped
- 1/4 cup DOLE® Fresh Blueberries
- 1/4 cup DOLE® Mandarin Oranges, drained
- 1/4 cup plain low-fat yogurt
- 2 avocados, halved, pitted, scooped and cut into 1/2-inch pieces
- 3 tablespoons chopped DOLE® Red Onion
- 3 tablespoons DOLE® Raisins
- 1 package (12 oz.) DOLE® American Blend
- Salt and freshly ground pepper to taste
Directions
- In a large bowl, combine all the ingredients except DOLE® American Blend. Season lightly with salt and pepper. Marinate for 30 minutes.
- Add DOLE® American Blend to bowl; toss well. Transfer to 4 shallow bowls.
Tips & tricks
Fresh cucumber is a milder option for the pickles. Substitute one cucumber, peeled, seeded and cut into 1/2-inch pieces for the two dill pickles. To sweeten the dish a bit more, swap the blueberries for 1/4-cup halved, red seedless grapes, and the mandarin oranges for 1 medium apple that’s been peeled, seeded and cut into 1/2-inch pieces.