Blueberry Almond Salad with Blueberry Balsamic Vinaigrette

Directions

1. 1
   FOR THE VINAIGRETTE: In a mini food processor or blender, combine the blueberries and salt. Blend until most of the skins have been pureed.
2. 2
   Add in the balsamic vinegar, preserves and honey. Continue to blend while slowly pouring in the tablespoon of olive oil. Blend until smooth. Makes 3/4 cup.FOR THE SALAD: Arrange the romaine leaves onto a platter or individual plates. Top with broccoli sprouts, sliced almonds, red onion, blueberries and crumble the goat cheese over top. Nestle in the avocado slices into the leaves and squeeze the lemon juice over the avocado and the rest salad.
3. 3
   Sprinkle the chia seeds over top and drizzle on some of the blueberry balsamic vinaigrette.