Blueberry and Smoked Salmon Breakfast Salad

Salad

• 2 C butter lettuce, roughly chopped
• 2 C arugula
• 1/2 C fresh blueberries
• 1/2 C mandarin orange segments
• 1/4 C sliced almonds, toasted
• 1 avocado, diced
• 4oz smoked salmon

Blueberry Vinaigrette

• 3/4 C avocado oil
• 1 C frozen blueberries, thawed
• 2 dates, soaked in boiling water for 15 minutes
• 1 T stone ground mustard
• 1 T minced shallot
• 2 T champagne vinegar
• 3/4 tsp sea salt

1. In a high-speed blender or jar wide enough to fit an emersion blender, add the avocado oil, thawed blueberries, dates, mustard, shallot, champagne vinegar, and ¾ teaspoon of sea salt.
2. Blend everything until it's emulsified and there are no longer any chunks. Set the dressing aside.
3. Add the butter lettuce, arugula, ½ cup fresh blueberries, mandarin orange segments, almonds, and avocado to a large bowl.
4. Toss the salad together and divide it between two bowls. Top each salad with the smoked salmon and serve with the blueberry vinaigrette.