Glowy Blueberry Cucumber Salad
This quick salad is about to become the star of the show! This fresh blueberry salad is topped with my top-rated balsamic blueberry vinaigrette. It's ready in just 10 minutes, and you can pair it with a variety of proteins, such as tofu, chickpeas, and more!
Servings: 6 servings
Ingredients
Blueberry Dressing
- 1 cup blueberries 100 g
- ¼ cup balsamic vinegar 60 mL
- 2 Tbsp honey 30 g
- 1 Tbsp lemon juice 15 mL
- Pinch of salt and pepper
- ½ cup olive oil 120 mL
Blueberry Cucumber Salad
- 8 cups fresh spinach
- 4 mini seedless cucumber sliced
- 4 green onion sliced
- 1 avocado diced
- 1 cup blueberries 100 g
- ½ cup sliced almonds
Instructions
- Dressing: Blend all dressing ingredients until creamy, about 30 seconds.
- Salad: Chop all salad ingredients as directed, adding everything into a bowl or large serving platter. Drizzle with dressing just before serving, tossing to combine.
Video
Notes
Storage: Any leftover salad will keep in the fridge for up to 2 days in an airtight container. When stored with the dressing, it does start to get soggy.
Make it in advance: You can prep this salad by chopping and storing all the ingredients, except the avocado, in the fridge for up to 3 days. Keep the dressing in a sealed mason jar or air tight container in the fridge for up to 5 days.
Nutrition
Serving: 1serving | Calories: 337kcal | Carbohydrates: 23.1g | Protein: 4.4g | Fat: 27.7g | Saturated Fat: 4.2g | Cholesterol: 0mg | Sodium: 40mg | Potassium: 602mg | Fiber: 5.8g | Sugar: 13.9g | Calcium: 84mg | Iron: 3mg
