Carrot Avocado Blueberry Salad

So from our previous post, we've repented, and had this light salad for dinner with a oil and vinegar drizzling.  We served it with homemade hummus and sliced seedless cucumber slices.

I thought the salad was an odd combination with the blueberries in there but it was a great balance of sweet, fruity, nutty, creamy, and crispy.  We used spinach and romaine but the chicory, also known as endive, would also be nice by adding a slightly bitter dimension.

Carrot Avocado Blueberry Salad  Rating: 7

Neal and I really want to eat more raw meals (this one just misses the mark, as the chickpeas for the hummus are cooked) and we have a list of excuses why we don't get to it.  But you may be seeing more pop up as the seasons change.  Raw is a great way to go for nutrition but often takes some planning as soaking and dehydrating are processes raw foodists use to avoid cooking.