Go Back
+ servings
Antioxidant Salad with Blueberry Tahini Dressing, spinach salad with avocado, berries and nuts.
Print Recipe
4.25 from 4 votes

Spinach Blueberry Salad

Antioxidant-rich blueberries are used as a salad topping and as a base for the dressing in this bright and colorful summer salad!
Prep Time10 mins
Total Time10 mins
Course: Salad
Cuisine: American
Keyword: blueberry salad
Servings: 2
Calories: 332kcal


  • 4 cups Dole baby spinach
  • 1/2 cup cucumbers
  • 1/2 cup cooked chickpeas
  • 1/4 cup red cabbage shredded
  • 1/4 cup blueberries
  • 2 Tablespoons chopped red onion
  • 1/2 avocado chopped
  • 2 Tablespoons golden raisins
  • 2 Tablespoons roasted and salted sunflower seeds

Blueberry Tahini Dressing

  • 1/2 cup Dole blueberries
  • 2 Tablespoons lemon juice
  • 1 Tablespoon olive oil
  • 2 teaspoons tahini
  • sea salt to taste
  • water if needed


  • Place all ingredients for the dressing into a blender and blend until creamy and smooth. The dressing should be thick, but if the texture is too thick for you add a little water (starting with 1-2 teaspoons).
  • 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