Healthy Recipe of the Week

The warm summer months can set the mood for refreshing, healthful, and nutrient-rich salad mixes.

Last week’s recipe feature snap peas, pine nuts, feta, and mint. This week, spinach, cucumber, blueberries, avocado, hazelnuts, and eggs are the top ingredients.

Bookmark one or both of these unique salad mixes for your next picnic, weeknight meal, or dinner party!

Spinach and Blueberry Salad

Ingredients

• 2 tablespoons Honey
• 1 tablespoon Dijon Mustard
• 1/4  teaspoon Sea Salt
• 1/4 teaspoon Black Pepper
• 3 tablespoons Fresh Lemon Juice
• 1/4 cup Extra Virgin Olive Oil
• 6 cups Baby Spinach
• 1 cup Fresh Blueberries
• 1 cup English Cucumber (thinly sliced)
• 1/3 cup Hazelnuts (toasted, coarsely chopped) (*may substitute with a different nut of choice)
• 1 ripe Avocado (thinly sliced)
• 3 Hard-boiled Eggs (peeled and sliced) (*substitute with sliced tempeh or firm tofu for a vegan option)

Directions 

Dressing

Whisk together honey, mustard, salt, and black pepper in a small bowl. Whisk in the lemon juice. Add the olive oil in a slow, steady stream, whisking constantly, until mixture is emulsified and thick. Taste, and season with additional salt and black pepper as desired.

Salad

Toss together the spinach, blueberries, cucumber, and three (3) tablespoons of the hazelnuts in a large bowl. Drizzle the prepared dressing over the salad, and toss to combine. Top with remaining hazelnuts. Top with the avocado and hard-boiled egg slices. 

Yields: 6 servings

Total Preparation Time:  15 minutes (approximately)

 

Share your salad pictures and any salad additions or substitutions in the comments!

 

Reference

Wilson, J. (n.d.) Spinach & blueberry salad. People Food. People Weekly.