Preparation Steps

• Begin by thoroughly rinsing the baby spinach and romaine hearts under cool water to remove any dirt or impurities. Pat them dry with a clean kitchen towel or use a salad spinner. Once dry, thinly chop them and place them in a large mixing bowl.
• Next, take your ripe avocado and cut it in half lengthwise. Remove the pit, then scoop the flesh out with a spoon. Dice the avocado into bite-sized pieces and add it to the mixing bowl with the greens.
• Gently fold in the fresh blueberries and crumbled feta cheese into the bowl. Be careful not to mash the blueberries; you want them to remain whole for that burst of flavor in every bite.
• Sprinkle the roasted sunflower seeds and raw pumpkin seeds over the salad. These crunchy elements add a delightful contrast to the creamy avocado and juicy berries.
• Drizzle your desired amount of balsamic vinaigrette over the salad. Start with a little; you can always add more if needed. Gently toss the salad to ensure all ingredients are well-coated with the dressing.
• Transfer the salad to individual serving plates or a large serving bowl. Enjoy this colorful dish as a refreshing lunch or a side that complements your favorite main course.