Wild Blueberry Quinoa Salad

Recipe by Nicole Masson for Wyman's

Prep Time: 10 minutes

Yield:  4 servings

Ingredients:

For the Salad:

• 1 cup Wyman’s Wild Blueberries, rinsed and drained
• 2 cups baby arugula
• 1 ½ cups cooked quinoa
• 1 avocado, peeled, pitted, and diced
• ¼ cup sliced almonds
• ¼ cup crumbled feta

For the Dressing:

• 3 tablespoons extra virgin olive oil
• 1 ½ tablespoons freshly squeezed lemon juice
• 2 teaspoons 0% fat plain Greek yogurt
• 1 teaspoon honey
• Sea salt, to taste

Directions:

1. Place the arugula, quinoa, Wyman’s Wild Blueberries, avocado, almonds, and feta in a large bowl and toss to combine. Set aside.
2. In a small bowl or jar, whisk or shake the olive oil, lemon juice, greek yogurt and honey. Season with sea salt as needed.
3. Drizzle the dressing over the salad. Toss one more time to combine. Serve and enjoy!