Blueberries are loaded with fiber, vitamin C and antioxidants. Enjoy more of this superfood in your life with Eating Bird Food‘s blueberry-spinach power salad! Pack this salad and dressing in separate airtight containers for a nutritious and light lunch at work.
Blueberry-Spinach Power Salad
Ingredients
- 1/2 cup (75 grams) blueberries
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 2 teaspoons tahini
- Sea salt, to taste
For the Blueberry-Spinach Salad:
- 4 cups (120 grams) baby spinach
- 1/2 cup (50 grams) cucumbers, sliced
- 1/2 cup (80 grams) canned low-sodium chickpeas, rinsed (certified gluten-free if necessary)
- 1/4 cup (20 grams) red cabbage, shredded
- 1/4 cup (40 grams) blueberries
- 2 tablespoons chopped red onion
- 1/2 avocado (70 grams), chopped
- 2 tablespoons golden raisins
- 2 tablespoons roasted and salted sunflower seeds
Directions
Place all ingredients for the dressing into a blender and blend until creamy and smooth. The dressing should be thick, but if the texture is too thick for you add a little water. Start with 1-2 teaspoons and add more if you need to.
Prepare two salads by starting with a bed of baby spinach and adding the toppings in the order listed. Drizzle dressing over both salads and enjoy!
Nutrition Information
Serves: 2 | Serving Size: 1/2 of the recipe
Per serving: Calories: 324; Total Fat: 17g; Saturated Fat: 2g; Monounsaturated Fat: 6g; Cholesterol: 0mg; Sodium: 96mg; Carbohydrate: 41g; Dietary Fiber: 8g; Sugar: 18g; Protein: 8g
Nutrition Bonus: Potassium: 725mg; Iron: 22%; Vitamin A: 116%; Vitamin C: 51%; Calcium: 11%
Brittany Mullins is a health coach, certified NASM personal trainer and author of the blog, Eating Bird Food. Check out her blog or follow her on Facebook, Twitter and Instagram for delicious recipes, workouts and tips for living a balanced, healthy life.
Photo courtesy of Brittany Mullins. Original recipe published on Eating Bird Food.
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