Spinach & Blueberry Salad with Lemon Basil Dressing

thyroid-nurse-spinach-blueberry-salad

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!

thyroid-nurse-spinach-blueberry-salad

Spinach & Blueberry Salad with Lemon Basil Dressing

Print Pin Rate
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 4
Author: Shannon Garrett

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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