Marukan Citrus Avocado Salad with Blueberry Vinaigrette

INSTRUCTIONS

Slice the citrus into rounds about ½ inch thick. Cut off the rinds. Spread decoratively on a platter or on 4 individual serving dishes. Add the kiwis, avocado, and blackberries. Sprinkle with pistachios, pomegranate seeds, microgreens, and a pinch of salt and pepper.

Place the blueberries in a large jar or glass. Add the vinegar, honey, lemon juice, olive oil, and a pinch of salt and pepper. Using an immersion blender, pulse several times until the blueberries are “smashed”. Blend using the immersion blender. Serve with the salad.

Notes: Alternatively, you can put the blueberries in a food storage bag and roll with a rolling pin until “smashed”, add to a jar with the vinegar, honey, lemon juice, olive oil, and a pinch of salt and pepper. Shake until blended.