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Spinach & Blueberry Salad with Lemon Basil Dressing

Prep Time 20 minutes
Total Time 20 minutes
Servings 4
Calories
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.