Since when did the week after the 4th of July feel like the week after Christmas?? So much gluttonous eating!! I’ve got just the salad to get you back on track to eating a bit more light and healthy. Blueberry, Avocado and Chicken Salad with Grapefruit Balsamic Dressing is made with fruits and veggies and a fresh squeezed grapefruit dressing and is so pretty you’ll forget you’re not eating a big juicy grilled cheeseburger around the campfire.
I made this salad recently at a fundraiser for Rising Star Outreach in beautiful Heber City, Utah. We served it with my favorite Caesar Pasta Salad, which is seriously the easiest and most loved salad you’ll ever make. We also served heaping trays full of fresh fruit and rolls from a local bakery and an Antipasto Pasta Salad which I’ll post soon. Oh, and how could I forget? Cutler’s Cookies. The best cookie in Bountiful. If you want to get on the list for a cooking class-fundraiser we are planning, make sure to sign up for my newsletter! You can leave your email address over on the right column under “Never miss a recipe or newsletter”.
This salad is ideal for serving when you need to prepare everything the day before and then dump and serve. I have several friends who show up the day before I do a large event whether it’s a school or charity or church dinner, I’ve learned that accepting help makes the task much easier to accomplish! Everyone can help chop, peel and cook pasta. Many hands make light work!
Make this salad today and you’ll be able to eat it all weekend. If you want a main dish salad, add the chicken. Blueberry, Avocado and Chicken Salad also works well as a side salad if you make it without chicken. Remember if you only dress the salad on plates when served, it will keep in the fridge for 3-4 days. I love preparing a big salad on Friday and know it’s sitting in the fridge ready to go all weekend. More time for playing in the day and enjoying summer nights. Have a great weekend!
- 1 large head of lettuce, preferably Romaine or leaf lettuce, washed,dried and chopped
- OR one 8-12 oz bag of Spring mix or Spinach (about 15 cups total greens)
- 1 pint of blueberries, washed
- 1-2 avocados, cut into chunks or sliced
- 2 cups chicken breast meat, cooked and cut into chunks
- 1 cup dried apricots, sliced
- 1 cup crumbled Gorgonzola or Blue cheese, crumbled
- 1 cup toasted pumpkin seeds (salted or unsalted)
- for dressing:
- ¾ cup fresh squeezed grapefruit juice
- ½ cup white or golden balsamic vinegar
- 2 cups light olive oil or canola oil*
- 1 teaspoon salt
- 1 teaspoon pepper
- ¼ cup green onion, white part only
- ¼ cup honey or sugar, more or less to taste
- Place the lettuce in a large bowl. Toss with remaining ingredients, reserving some of each of the ingredients for topping the salad for presentation.
- Make the dressing by whisking all of the ingredients together in blender until green onions are smooth.
- Drizzle dressing on top of salad or dress the salads individually.
- Refrigerate any leftovers.
-For serving, reserve some of the ingredients and place on top of the salad after tossing the rest of the ingredients together in bowl. Drizzle dressing on top.
-If you are doubling the salad, one recipe of the dressing will cover a double or triple batch of salad.
-If you need to cut the avocados early, toss them with some lemon juice and a bit of the dressing and seal with plastic wrap pressed next to the avocado in a bowl or ziplock bag without smashing the avocado. Pressing all of the air out and tossing with something acidic will prevent the avocado from browning! Make sure to refrigerate.
- I used a mixture of Butter lettuce and Spring Mix in the salad photographed, which I love, but don='t recommend if you're going to let the salad sit in the fridge for a while. Butter lettuce is wonderful, but very tender and doesn't hold up well if it has to sit for very long, refrigerated or unrefrigerated! Romaine or other bagged lettuces which have been spun very dry that are pre packaged work well if you have to let the salad sit for a while on a buffet table.