Spinach Blueberry Salad
This spinach blueberry salad is loaded with veggies, fresh blueberries, chickpeas, raisins and roasted sunflower seeds all topped with a creamy blueberry tahini dressing.
Prep Time15 minutes mins
Total Time15 minutes mins
Course: Salad
Cuisine: American
Keyword: blueberry salad, spinach blueberry salad
Servings: 2
- 4 cups baby spinach
- ½ cup cucumbers chopped
- ½ cup cooked chickpeas
- ¼ cup red cabbage shredded
- ¼ cup fresh blueberries
- 2 Tablespoons red onion chopped
- ½ avocado chopped
- 2 Tablespoons golden raisins
- 2 Tablespoons raw or roasted sunflower seeds
Blueberry Tahini Dressing
- ½ cup fresh blueberries
- ¼ cup lemon juice
- 2 Tablespoons olive oil
- 2 Tablespoons tahini
- 1 teaspoon maple syrup
- ¼ teaspoon sea salt to taste
- 1 Tablespoons water if needed to thin
Place all ingredients for the dressing into a blender and blend until creamy and smooth. The dressing should be a bit thick, but if the texture is too thick to drizzle, add a little water (starting with 1-2 Tablespoons).
Prepare two salads by starting with a bed of baby spinach and adding the toppings in the order listed. Drizzle dressing over both salads and enjoy!
Serving: 1salad | Calories: 332kcal | Carbohydrates: 36g | Protein: 8g | Fat: 18g | Fiber: 10g | Sugar: 16g