Blueberry salad with avocado - a summer delight

Here's a simple but tasty blueberry salad that we enjoy at our cabin on summer evenings when the blueberries are in season.


Organic greens
Cucumber, peeled, sliced, and quartered
Avocado, scooped and chopped
Feta cheese, 1/2 inch cubes

Combine all ingredients in a salad bowl (quantities depend on the number of people you are serving).

Toss with home made dressing of olive oil, lemon juice (roughly 2/3 oil, 1/3 lemon juice), garlic (to taste - we like lots), fresh basil and oregano, a dash of pepper, and worcestershire sauce to taste.

Garnish with thin slices of cooked, pasture-fed, organic beef.

Sandra's notes: We used freshly picked wild blueberries and Saskatoon berries. It was heavenly!

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