Avocado Superfood Salad
Ingredients
- 8 cups kale or baby spinach leaves
- 2 tablespoons extra-virgin olive oil divided
- 1/2 teaspoon fine sea salt or to taste, divided
- 1 cup walnuts
- 1 cup blueberries
- 1 cup diced cooked sweet potato
- 1 cup halved grape tomatoes
- 2 large ripe, fresh California Avocados seeded, peeled and sliced horizontally
- vinaigrette dressing for serving
Instructions
- Slice kale and spinach into fine shreds and place in mixing bowl. With clean hands, massage 1 tablespoon olive oil into shredded greens. Place on serving platter or individual plates and sprinkle with a little salt.
- In medium skillet over medium heat, heat remaining oil. Add walnuts and stir to coat. Toast 2-5 minutes, stirring frequently, being careful not to burn walnuts. Remove from pan and let cool slightly.
- Arrange blueberries, sweet potatoes, grape tomatoes and avocado slices on top of kale and spinach, leaving space for walnuts.
- Add walnuts to salad and sprinkle with remaining salt. Serve with vinaigrette dressing.
Notes
Walnuts may be toasted ahead of time or skipped if you prefer not to toast them.