Blueberry Avocado Sunflower Seed Chopped Salad

Directions

1. 1
   Transfer the baby spinach to a large cutting board and use a sharp knife to chop it into small pieces. I aim for thin ribbons.
2. 2
   Transfer the chopped spinach to a large serving bowl. You're going to want an extra large bowl because this makes a lot of salad. Similarly, chop the hearts of romaine and transfer them to the serving bowl.
3. 3
   Dice the avocado and feta cheese (if using block feta) and add them to the bowl.
4. 4
   Add in the blueberries, sunflower seeds, and pumpkin seeds.
5. 5
   Drizzle in your desired amount of dressing and use salad tongs to toss everything together until the salad has a nice coating of dressing. Taste the salad for flavor and if desired, add more dressing or mix in additional avocado or cheese.
6. 6
   Serve blueberry avocado sunflower salad with your main entrée and enjoy!
7. 7
   Store leftover salad in an airtight container in the refrigerator for up to 12 hours.