Blueberry & Goat Cheese Salad with Creamy Basil Dressing
My Blueberry & Goat Cheese Salad with Creamy Basil Dressing is a lovely way to eat your “super foods”. This recipe is a nutritional power punch: Topped with a fresh basil dressing that’s upped at least 6 notches with garlic, olive oil, & creamy greek yogurt, and then given a sweet finish with a touch of local honey. Easily adaptable, and perfect with a little bit of grilled chicken or salmon, this recipe will knock your socks off!
Servings: 2
Ingredients
- 4 cups mixed baby greens or leafy greens of choice
- 3 persian cucumbers
- 1/2 cup fresh blueberries
- 1 ripe avocado
- 2 ounces creamy goat cheese
- 1/4 cup toasted or raw pepitas pumpkin seeds
Instructions
- Wash & dry your greens, cucumbers, & blueberries
- Using 2 large bowls, portion out the greens equally.
- Trim the ends off the cucumbers and slice into 1/4 inch pieces. Divide equally to the bowls.
- Next, cut the avocado on the bias and scoop out the flesh. A great trick is to pop the seed out by coming down on it with a sharp knife and twisting. Be careful and use a kitchen towel to hold the avocado half if you’re nervous about cutting yourself!
- Slice each half of the avocado into 1/4 inch pieces. Arrange on the salad in a loose fan shape.
- Now, scatter the blueberries on top and add 1 ounces of goat cheese to each bowl. I like to dollop them around the greens.
- Sprinkle on the pepitas and dress with the Creamy Basil Dressing.
- Enjoy!