Blueberry and Avocado Salad

Ingredients

• 0.25 head of lettuce
• 1 handful frisée salad
• 0.25 head of oak leaf lettuce
• 1 small radicchio
• 1 handful endive salad
• 100 g Arugula
• 1 onion (blue)
• 300 g blueberries
• 2 avocados (ripe)
• 3 tbsp Lemon juice
• 50 ml white balsamic vinegar
• 50 ml extra virgin olive oil
• 2 tbsp vegetable broth
• Salt
• Pepper
• 1 tsp mustard (medium sharp)
• 1 tsp Honey

Instructions

1. 1.

   Wash, rinse and shake dry the salads. Remove the tough stems from the arugula; for the other greens, trim the stem in a wedge shape as desired. Peel the onion and slice into thin rings, then loosely mix with the greens.

2. 2.

   Rinse the blueberries and let them drain. Halve the avocados, remove the pits, cut into slices, and peel the skins off the slices. Drizzle the avocado flesh with lemon juice.

3. 3.

   Combine vinegar, oil, broth, salt, pepper, mustard, and honey in a small bowl; whisk well to blend. Add the dressing along with the blueberries to the salad, toss briefly, divide onto four plates, top with avocado slices, and serve with fresh bread.