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Spinach & Blueberry Salad with Lemon Basil Dressing
Prep Time
20
minutes
minutes
Total Time
20
minutes
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.