1 large tomato
1 or 2 carrots
1/2 large sweet onion
1 package baby spinach leaves
1 large avocado
1/2 cup fresh blueberries
some vegan mozzarella
black olives, optional
Put spinach leaves into a large bowl. Chop up the tomato and onion, and add that to the bowl. Cube and scoop out avocado and add chunks to bowl. Add blueberries.
With the carrots, I like to make little ribbons with a potato peeler. This is sort of tedious, but makes them look very pretty and also makes them the perfect thinness for this salad. The carrot just tastes best with the other stuff when it's very thin. Or maybe it's a psychological thing.
Anyway. Top with vegan mozzarella if you wish. Also, black olives are basically good on everything, though I haven't tried them with this. I'm not sure how I feel about blueberries and black olives. I just added it as a suggestion.
Add almonds after mixing everything together.
I always make this in a big Tupperware container rather than a bowl, so I can put the top on and shake it up to mix the stuff together. It's nice because it makes a big salad that I can keep in the fridge and take out a little as I need it (it usually lasts me about 3 or 4 meals).
I don't normally put dressing on this because I'm probably weird. But whenever I do, I just use oil and vinegar.