Toast the sliced or chopped almonds in a small pan of medium-low heat until just golden brown, about 5 minutes. Set aside.
Add all of the honey lemon vinaigrette ingredients to a small bowl or mason jar, either whisk the dressing or shake in the mason jar to combine. Set aside.
To build the salad add the greens, blueberries, basil and almonds to a bowl. Toss the salad with half of the dressing, taste and add more if desired. Then top with crumbled goat cheese and sliced or chopped avocado.
Notes
*Substitutions:
Try fresh, sliced strawberries instead of blueberries.
If goat cheese isn't for you, try feta or parmesan cheese instead.