Spinach & Blueberry Salad with Lemon Basil Dressing


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.  



Spinach & Blueberry Salad with Lemon Basil Dressing

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


  • 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



  • 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.


AIP substitution: Instead of gluten-free quinoa or black lentils, top with grilled chicken.
Tried this recipe?Mention @HolisticThyroidCare or tag #HolisticThyroidCare!