Berries are the crown jewels of summer. They’re not only delicious, they are super healthy and rich in antioxidants that help fight disease and inflammation making this spinach & blueberry salad with lemon basil dressing a great simple salad year round.
With only a few ingredients, spinach and blueberry salad makes a great side dish to bring to an event or when you’re short on time and need to put something together in a hurry. The lemon basil dressing is simple to make especially in a Mason jar.
If you are following the AIP diet you may substitute the gluten-free quinoa or black lentils with grilled chicken or shrimp for a delicious lunch or dinner.
Enjoy!
Ingredients
- 8 cups baby spinach
- 2 pints organic blueberries
- 1 cup cooked gluten-free quinoa or black lentils
- 1/2 cup sliced almonds
- 6 Tablespoons apple cider vinegar ACV
- 1 cup extra-virgin olive oil EVOO
- 4 cloves garlic minced
- Zest and juice of 2 lemons
- 3 Tablespoons chopped basil
- Salt and pepper to taste
Instructions
Dressing
- Whisk together the ACV, EVOO, garlic, lemon zest & juice, chopped basil, salt and pepper, or shake vigorously in a Mason jar.
- Right before serving, mix all salad ingredients in a bowl and add to salad plates and drizzle with lemon basil dressing.
Notes
AIP substitution: Instead of gluten-free quinoa or black lentils, top with grilled chicken.
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