Blueberry Spinach Salad with Lemon Poppyseed Dressing
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 2
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1/2 tsp dijon mustard
- 1/3 cup avocado oil
- 4 oz fresh baby spinach
- 1/3 cup crumbled feta cheese plus extra to taste
- 3/4 cup fresh ripe blueberries
- 1/4 cup candied walnuts*
- 1/4 cup lemon juice (i needed 1 and a half lemons)
- 1 tbsp minced sweet yellow onion or shallot
- 2 tbsp honey or sugar
- 1/2 tbsp poppy seeds
- Carbohydrate 21.0636337466989 g
- Cholesterol 22.25 mg
- Fat 43.7984313135104 g
- Fiber 1.74896237771537 g
- Protein 5.67315772221429 g
- Saturated Fat 8.18623740294676 g
- Serving Size 1 1 -4 serving (143g)
- Sodium 339.380413167479 mg
- Sugar 19.3146713689835 g
- Trans Fat 2.06349038505214 g
- Calories 485 calories
First make your dressing! Blend lemon juice, onion, honey/sugar, Dijon mustard, salt and pepper in a blender until smooth. Stream avocado oil slowly into the mixture while blender is running to fully incorporate. Add poppy seeds and pulse blender a few times, just to mix seeds into the dressing. You can also use an immersion blender or food processor if needed. Set dressing in the fridge to chill for a few minutes if a chilled dressing is preferred. Wash and dry your spinach and combine with blueberries, feta, and candied walnuts in a large bowl (you want to have enough room to toss the salad without everything flying all over your counter, lol) - Add 1/3 of the dressing to the salad and toss/mix until spinach is coated. Serve right away with additional dressing on the side (add extra to taste) and feel free to save some for later if you have a little leftover! When it comes to the feta, blueberries, and candied walnuts, feel free to add extra if desired! Salads are crazy flexible to suit varied tastes so keep it light or load 'em up! I like a little extra feta on mine!
