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Spinach and Blueberry Salad with
Lemon Basil Dressing

8 cups baby spinach
2 pint organic blueberries
1 cup cooked quinoa or black lentils (Trader Joe’s has cooked lentils and quinoa or you can cook your own, recipe below.)
½ cup sliced almonds

Right before serving, mix all ingredients in a bowl and dress.

6 tablespoons apple cider vinegar
1 cup extra virgin olive oil
4 cloves garlic, minced
Zest and juice of two lemons
3 tablespoons chopped basil
salt and pepper to taste

Whisk all ingredients together and dress your salad.

Quick Quinoa or Black Lentils:
2 cups quinoa or black lentils, rinsed and soaked in lemon water for 30 minutes
4 cups water or vegetable broth
Dash of salt

Combine all the ingredients in a pot and bring to a boil over medium heat. Reduce to a simmer, cover and cook until water is absorbed, 15 – 20 minutes.

Spinach and Blueberry Salad with 
Lemon Basil Dressing
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