Ingredients

The following ingredients have 6 Servings
  • 2 cups broccoli (rinsed and chopped)
  • 3 cups greens (cleaned and bite size (I used romaine))
  • 1/2 cup toasted almond slices
  • 1/2 cup toasted sunflower or pumpkin seeds (I used a salad topper mix of seeds from Costco)
  • 1 1/4 cups blueberries (reserve 1/4 cup for the dressing below)
  • 1/2 cup dried cranberries (optional)
  • 1 avocado (peeled and chopped)
  • 1/4 cup blueberries (reserved from quantity above)
  • 1/4 cup balsamic (vinegar)
  • 1/4 cup olive oil
  • 1 1/2 tsps honey
  • 1 1/2 tsps Dijon mustard
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Instruction

  • Toast almond slices in a dry pan over medium high heat. Watch carefully so they don't burn. Stir periodically. This could take about 10 minutes. Allow nuts to cool while you prepare the rest of the salad.
  • Clean and chop broccoli and greens.
  • Combine broccoli, greens, blueberries and dried cranberries, if using, in a large bowl.
  • Combine all dressing ingredients in a blender and blend until well mixed.
  • Peel and chop the avocado. Dress salad and add the avocado, toasted almonds and seeds just before serving.