Spinach broccoli blueberry salad
A powerful antioxidant salad, this spinach broccoli blueberry salad is the ultimate example of healthy food made delicious!
Servings: 4
Calories: 219kcal
Ingredients
- 2.5 oz baby spinach
- 2 cups broccoli florets, chopped bite-size
- 1 cup blueberries
- 1/2 avocado
- 2 tbsp feta cheese, crumbled
- 2 tbsp sunflower seeds
Shallot vinaigrette
- 1 tbsp shallot
- 1/2 tbsp Dijon mustard
- 1/2 tbsp honey
- 2 tbsp white balsamic vinegar
- 2 tbsp lemon juice
- 1/4 cup extra virgin olive oil
- 1/4 tsp salt
- 1/8 tsp freshly ground black pepper
Instructions
- In a large bow, place spinach, broccoli and blueberries
- Mix all dressing ingredients in a small bowl, whisking until emulsified.
- Pour 6 tbsp of dressing into the bowl. Toss well. Keep the rest of the dressing for another salad.
- Cut half an avocado into a rough dice. Add to the bowl, along with the feta crumbles. Toss again.
- Serve topped with sunflower seeds.
Notes
The dressing recipe makes enough for 2 salads. You can divide it in half in you want, but it's such a time saver to make dressing ahead of time, it would be a shame not to make a whole batch and use it on another salad in the next few days. Just keep the leftover dressing refrigerated and bring it back to room temperature when ready to use (olive oil turns solid in the refrigerator).
Nutrition
Calories: 219kcal | Total Carbohydrate: 15g | Protein: 5g | Total Fat: 17g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 218mg | Potassium: 449mg | Dietary Fiber: 5g | Total Sugars: 7g | Vitamin A: 2041IU | Vitamin C: 54mg | Vitamin D: 0.04µg | Calcium: 93mg | Iron: 2mg | Includes Added Sugar: 2.6g