Blueberry Grape Salad
This Blueberry Grape Salad is a light and refreshing dish filled with crisp greens, creamy avocado, juicy blueberries, and sweet grapes. Finished with a simple homemade balsamic glaze and a sprinkle of seeds and blue cheese, it’s perfect for a quick lunch or a colorful side salad.
Ingredients
- 2 cups mix of green salad arugula, baby spinach, lettuce
- 1 large cucumber peeled and sliced
- 1 avocado peeled and sliced
- ½ cup blueberry
- ¼ cup black grapes cut in half
- 2 tbsp blue cheese diced into small pieces
- 2 tbsp olive oil
- ¼ cup balsamic vinegar
- Juice of half lemon
- 1 ½ tbsp. brown sugar
- Mix of seed for sprinkling pumpkin seeds, sunflower seeds, pine nuts
- Salt to taste
Instructions
Prepare the Fruits and Vegetables:
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Wash and dry the lettuce.
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Peel and slice the cucumber and avocado.
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Wash and dry the grapes and blueberries, then halve the grapes.
Make the Balsamic Glaze:
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Mix balsamic vinegar with sugar in a small bowl.
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Heat the mixture in a saucepan over low heat, stirring until it thickens slightly. Cool for 15-20 minutes.
Assemble the Salad:
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Place lettuce and cucumber in a large bowl. Sprinkle with salt and drizzle with olive oil; mix gently.
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Add the avocado and drizzle with lemon juice.
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Top with grapes, blueberries, and seeds.
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Drizzle 2-3 tbsp of the balsamic glaze over the salad and add blue cheese.
Recipe Notes
Tips
• If you prefer a milder flavor, swap the arugula for additional baby spinach or mixed greens.
• Toasting the seeds in a dry skillet for a few minutes adds extra flavor and crunch.
• If you are short on time, you can use store-bought balsamic glaze instead of making your own.
Variations
• Add grilled chicken for a heartier main dish salad.
• Substitute goat cheese or feta for the blue cheese if preferred.
• Try adding sliced strawberries or raspberries for extra sweetness.
Storage
This salad is best enjoyed fresh. If needed, store undressed salad in an airtight container in the refrigerator for up to one day and add the glaze just before serving.