Huckleberry Salad

This vibrant Huckleberry Salad combines the sweetness of fresh huckleberries with the crunch of mixed greens and the creaminess of avocado, creating a refreshing dish perfect for summer. Topped with a zesty lemon vinaigrette, it’s a delightful Paleo-friendly option that bursts with flavor.

Ingredients

• Mixed greens - 4 cups
• Fresh huckleberries - 1 cup
• Avocado - 1 medium, diced
• Cucumber - 1 small, sliced
• Red onion - 1/4 medium, thinly sliced
• Walnuts - 1/4 cup, chopped
• Olive oil - 2 tablespoons
• Lemon juice - 1 tablespoon
• Honey - 1 teaspoon (optional)
• Sea salt - 1/4 teaspoon
• Black pepper - 1/4 teaspoon

Steps

1. In a large bowl, combine the mixed greens, huckleberries, diced avocado, sliced cucumber, and red onion.
2. In a small bowl, whisk together the olive oil, lemon juice, honey (if using), sea salt, and black pepper to create the dressing.
3. Pour the dressing over the salad and toss gently to combine, ensuring the ingredients are evenly coated.
4. Sprinkle the chopped walnuts on top for added crunch and serve immediately.

Nutrition

• Calories: 320
• Protein: 5 g
• Carbs: 22 g
• Fiber: 9 g
• Sugar: 5 g
• Sodium: 180 mg
• Cholesterol: 0 mg
• Total Fat: 28 g
• Saturated Fat: 3 g
• Unsaturated Fat: 25 g
• Water: 0.3 L

Health Benefits

• High in antioxidants from huckleberries, which can help reduce inflammation.
• Rich in healthy fats from avocado and walnuts, supporting heart health.

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