And you thought blueberries were just for muffins!  

I’m embarrassed to admit that’s what I thought just a few years ago until I popped a fresh blueberry into my mouth and was instantly a devoted fan.  I regularly use them to top my oatmeal, cottage cheese, and now, they are a fave in my salads!  

And let me tell you; the blueberry and California avocado combo is fabulous…

Seriously.  

The slight sweetness of the blueberry and the creaminess of the California avocado go together perfectly.  I added in some pumpkin seeds and feta cheese and used a spinach arugula base to tie it all together.  

Sidenote: I’m obsessed with arugula right now too.  I’ve been using it as a lettuce substitute for my burgers.  Ymmmmm-O!

Back to the blueberries…

I got these at Save Mart and they are so plump and tart.  I may have eaten half the basket before it made it into my salad!  California blueberries are in  abundance right now, so make sure to read your labels and confirm you are getting fresh, golden state berries.  There is a definite difference!

Are you ready to dig in?

Me too!  

I topped mine with a fresh, honey dijon vinaigrette (recipe included below).  

I loved the all the contrasting flavors, but feel free to dress this salad with your favorite dressing.

Happy salad making…. Here is the recipe for ya!