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%
Photo courtesy of Brittany Mullins. Original recipe published on Eating Bird Food.
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