Blueberry Avocado Spinach Salad

Servings: 2 large or 3 small
Prep time: 15 minutes
Cook time: None
Total time: 15 minutes
Difficulty: Easy

Salad Ingredients

Ingredient	Quantity
Baby spinach	5 cups (about 150 g)
Fresh blueberries	1 cup (150 g)
Avocado	1 large, about 200 g flesh
Dried cranberries	½ cup (60 g)
Feta cheese	⅓ cup (50 g), crumbled
Sliced almonds	¼ cup (25–30 g)
Optional fresh mint	2 tbsp, chopped
Optional black pepper	¼ tsp

Lemon-Honey Dressing

3 tbsp (45 ml) extra-virgin olive oil
1½ tbsp (22 ml) fresh lemon juice
1 tbsp honey
1 tsp Dijon mustard
½ tsp salt
¼ tsp freshly ground black pepper
½ small garlic clove, finely minced — optional

Instructions

Prepare the spinach: Wash and thoroughly dry the baby spinach. Excess water will dilute the dressing.
Prepare the fruit: Rinse the blueberries and dry them. Cut the avocado in half, remove the pit, peel, and slice into bite-sized pieces.
Make the dressing: Add olive oil, lemon juice, honey, Dijon mustard, salt, pepper, and optional garlic to a small bowl or jar. Whisk or shake vigorously until combined.
Toast the almonds: For extra flavor, place the sliced almonds in a dry skillet over medium-low heat for 2–3 minutes, stirring frequently. Remove as soon as they become lightly golden. Let cool.
Build the salad: Place spinach in a large serving bowl. Add blueberries, avocado, dried cranberries, feta, and cooled almonds.
Dress: Drizzle about two-thirds of the dressing over the salad.
Toss gently: Use salad servers to gently combine everything. Be careful not to mash the avocado or blueberries.
Finish: Add the remaining dressing according to taste and sprinkle with a little extra feta, almonds, and black pepper.
Serve immediately for the freshest texture.

Nut Information

The recipe pictured uses almonds, which are tree nuts.

Almonds: ¼ cup / 25–30 g
They provide crunch and a roasted, slightly sweet flavor.
For a nut-free version, omit the almonds or replace them with roasted pumpkin seeds or sunflower seeds.
If serving someone with a nut allergy, check the labels on the dried cranberries, feta, and other packaged ingredients for possible cross-contact warnings.

Approximate Nutrition

Per serving, assuming 3 servings and the full dressing:

Calories: ~430 kcal
Protein: ~8 g
Carbohydrates: ~40 g
Fiber: ~9 g
Sugars: ~25 g
Fat: ~29 g
Saturated fat: ~5 g
Sodium: ~600–700 mg

Nutrition varies depending on the size of the avocado, type of feta, sweetened vs. unsweetened dried cranberries, and exact dressing quantities.

Best Tips

Don’t dress the salad too early: spinach wilts quickly.
Toast the almonds for noticeably better flavor.
Use ripe but firm avocado so it holds its shape.
For a less-sweet salad, reduce dried cranberries to ¼ cup and honey to 1–2 teaspoons.
For extra protein, add grilled chicken, salmon, chickpeas, or quinoa.
For a vegan version, use maple syrup instead of honey and replace feta with a plant-based alternative.

Author
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Sara Mitchell

Sara Mitchell is an expert restaurant content creator who writes easy-to-read guides about CAVA and other Mediterranean fast-casual chains in the United States. She covers locations, menus, prices, and hours, making it simple for visitors to find nearby restaurants and what to order quickly.

With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.