- 6 c. mixed torn greens - I used a combination of butter lettuce and chopped hon tsai tsai, including its delicious stems and flowers
- ¼ c. chopped green onions - I used Egyptian walking onions
- 1 c. fresh blackberries
- 1 c. fresh blueberries
- ¼ c. thinly sliced almonds
- 1 ripe avocado - peeled, seeded, and sliced into wedges
In a wide, shallow serving bowl, arrange the greens and onions as a base. Add the fruit, nuts, and avocado.
This salad does not require a dressing, but a light vinaigrette, honey mustard dressing, or lightly creamy poppyseed dressing would all work nicely with it. If you opt to dress this salad, do so immediately before serving or, better yet, offer dressing on the side at the table.
- Yields: 4-8 servings, depending on whether you serve this as a main course or side dish
- Preparation Time: 15 minutes
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