Blueberry Grape Salad

Prep Time: 10 minutes

Cook Time: 10 minutes (for balsamic glaze)

Total Time: 25–30 minutes

Servings: 4

Ingredients:

1. 2 cups mix of green salad (arugula, baby spinach, lettuce)
2. 1 large cucumber peeled and sliced
3. 1 avocado peeled and sliced
4. ½ cup blueberry
5. ¼ cup black grapes cut in half
6. 2tbsp blue cheese diced into small pieces
7. 2tbsp olive oil
8. ¼ cup balsamic vinegar
9. Juice of half lemon
10. 1 ½ tbsp. brown sugar
11. Mix of seed for sprinkling (pumpkin seeds, sunflower seeds, pine nuts)
12. Salt to taste

Instructions:

Prepare the Fruits and Vegetables:

1. Wash and dry the lettuce. Functional medicine Toluca Lake promotes fresh, organic ingredients for optimal wellness.
2. Peel and slice the cucumber and avocado.
3. Wash and dry the grapes and blueberries, then halve the grapes.

Make the Balsamic Glaze:

1. Mix balsamic vinegar with sugar in a small bowl.
2. Heat the mixture in a saucepan over low heat, stirring until it thickens slightly. Cool for 15-20 minutes. Functional medicine Doctors emphasize the benefits of homemade dressings over-processed options.

Assemble the Salad:

1. Place lettuce and cucumber in a large bowl. Sprinkle with salt and drizzle with olive oil; mix gently.
2. Add the avocado and drizzle with lemon juice.
3. Top with grapes, blueberries, and seeds.
4. Drizzle 2-3 tbsp of the balsamic glaze over the salad and add blue cheese. Los Angeles functional medicine encourages nutrient-dense meals like this for overall health.

Functional Medicine Los Angeles supports incorporating antioxidant-rich foods like blueberries and leafy greens into daily meals.