Greens, Avocado, and Blueberry Salad

Name: Greens, Avocado, and Blueberry Salad
Total time: 15 min
Ingredients: 0.25 cup sesame oil (untoasted); 0.25 cup honey-ginger white balsamic vinegar (such as LeRoux); 1 teaspoon herbes de Provence; 0.75 teaspoon blueberry-honey sea salt (such as Martha's Vineyard Sea Salt), plus more to taste; 1 (about 3 1/2-ounce) Boston lettuce head, leaves separated (about 4 cups); 4 cups loosely packed arugula (about 3 ounces); 2 cups loosely packed mizuna (about 2 ounces); 1 small red onion (about 6 ounces), thinly sliced (about 1 cup); 1 medium avocado (about 6 ounces), chopped into 1/2-inch pieces (about 3/4 cup); 0.75 cup fresh blueberries (about 4 ounces)

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At her summer home on Martha's Vineyard, food scholar and cookbook author Jessica B. Harris keeps specialty salts and vinegars on hand to bring instant interest to salad dressings. Here, a honey-ginger white balsamic is the backbone of a sweet and fragrant sesame-honey-ginger dressing that adds a mildly piquant kick to the fresh peppery greens and creamy avocado in this colorful side salad. The blueberry-honey sea salt made on Martha's Vineyard is absolutely worth sourcing for both its pleasantly fruity and tart flavor and its stunning purple hue. While these specialty ingredients add an elegant touch, the Food & Wine test kitchen also came up with a few simple substitutions to make this recipe without them (see Note).

By Jessica B. Harris

Published on August 3, 2022

Greens, Avocado and Blueberry Salad — Photo: Photo by Greg DuPree / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen

Total Time:

15 mins

Yield:

6 to 8 servings

Ingredients

Sesame-Honey-Ginger Dressing

¼ cup sesame oil (untoasted)
¼ cup honey-ginger white balsamic vinegar (such as LeRoux)
1 teaspoon herbes de Provence
¾ teaspoon blueberry-honey sea salt (such as Martha's Vineyard Sea Salt), plus more to taste

Salad

1 (about 3 1/2-ounce) Boston lettuce head, leaves separated (about 4 cups)
4 cups loosely packed arugula (about 3 ounces)
2 cups loosely packed mizuna (about 2 ounces)
1 small red onion (about 6 ounces), thinly sliced (about 1 cup)
1 medium avocado (about 6 ounces), chopped into 1/2-inch pieces (about 3/4 cup)
¾ cup fresh blueberries (about 4 ounces)

Directions

Make the sesame-honey-ginger dressing:

Whisk together oil, vinegar, herbes de Provence, and salt in a medium bowl until salt is dissolved. Season to taste with additional salt.

Make the salad:

Toss together lettuce, arugula, mizuna, onion, avocado, and blueberries in a large bowl.
Drizzle salad with 1/3 cup dressing, and toss to coat. Drizzle with additional dressing as desired, or serve remaining dressing on the side.

Make Ahead

Dressing can be made up to 2 days in advance.

Note

Blueberry-honey sea salt can be purchased at mvseasalt.com. Flaky sea salt may be used as a substitute but will not provide the same mild salinity and slight tartness. If you don't have honey-ginger white balsamic vinegar, whisk together 3 tablespoons white balsamic vinegar, 2 teaspoons honey, and 1 1/2 teaspoons grated peeled fresh ginger.