This simple, healthy, refreshing, and artistic Spinach Blueberries Salad is the perfect addition to any protein-based entrée. In fact, it always has a wow-effect on our guests/friends when the salad is presented. A combination of super-foods like spinach, blueberries, almonds and tomatoes with the abundant brightness and natural flavors make this salad a hero on your table.
As I learned how to create this blog, I confess I became more aware of all the attributes of a meal that stimulate our senses. For instance, check out the bowl and napkins I used to accentuate the blueberries. This is something you can consider for your personal presentations. In my opinion, a yellow bowl would have framed this salad equally nicely.
The limited number of ingredients allows you to appreciate the flavors of each and you will benefit from the array of nutrients these real foods deliver.
Looking for more healthy and pretty salads? Check these out:
Kale Salad with Peach and Cherries
Watermelon Salad with Feta and Passion Fruit
Spinach Blueberries Salad with Tomatoes & Cucumbers
Course: SaladsCuisine: Vegan, VegetarianDifficulty: Easy4
servings5
minutes0
minutes149
kcal5
minutesAn extremely easy, bright and nutritious spinach-based salad with yellow cherry tomatoes, cucumber, blueberries and blanched almonds, tossed with extra virgin olive oil and white balsamic vinegar. This recipe is vegan, vegetarian and gluten free.
Ingredients
400 grams 400 Spinach
1.5 cup 1.5 Cherry tomatoes (yellow), sliced into halves
1 small 1 Cucumber, sliced into rounds
1/3 cup 1/3 Blueberries, rinsed
1/4 cup 1/4 Blanched sliced almonds
2 tbsp 2 Extra virgin olive oil
1 tbsp 1 White balsamic vinegar
Directions
- Prepare all the ingredients – rinse spinach, slice one mini cucumber into rounds and cherry tomatoes into halves.
- In a serving bowl, combine spinach, tomatoes, cucumber and blueberries – a bit at a time to achieve the balanced presentation you see in my photo. Sprinkle sliced almonds over the salad.
- In a small bowl, whisk white vinegar and olive oil to form a translucent vinaigrette and pour the dressing over the salad. Alternatively, just before serving, drizzle in enough balsamic vinegar, followed by the olive oil to lightly coat the top of the salad. Do not toss … this will protect the ingredients and preserve your presentation.
- If you wish, garnish with freshly ground pepper to your taste. Enjoy!
Notes
- I don’t add salt to this salad, nor toast the almonds because I intentionally choose to experience the flavors offered in their natural form.
- Salad and dressing can be stored separately in the fridge up to 1 day .
Nutrition Facts
4 servings per container
- Amount Per ServingCalories149
- % Daily Value *
- Total Fat
10.6g
17%
- Saturated Fat 1.3g 7%
- Sodium 84mg 4%
- Potassium 884mg 26%
- Total Carbohydrate
12g
4%
- Dietary Fiber 4.4g 18%
- Sugars 4.9g
- Protein 5.3g 11%
- Calcium 10%
- Iron 19%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is estimated. It is calculated using an online nutrition calculator based on recipe ingredients as inputs. Accuracy is dependent on the calculator. It is not intended as a professional nutritionist’s advice.
I actually love the photos! Very nice contrast between yellow, green and blue.
will try to make the salad as well
Thank you J. I love the colors too, and it’s delish. Just give it a try.
What a great salad 😍
Thank you for your review, Sarah!
This looks incredibly artistic. I’m dying to try this … it seems easy enough! And all your photos make the food appear very enticing!
Thank you James, appreciate your comment!
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