Divide the baby spinach and kale salad blend between two large bowls.
Top each bowl with half of the California avocado slices, blueberries, almonds and feta cheese.
To prepare the dressing:
Combine all the dressing ingredients besides the poppy seeds in the blender. Blend until smooth and creamy. Add the poppy seeds and pulse two times to incorporate. Store in an airtight container in the fridge for up to 2 weeks.