10-Minute Sweet Blueberry Spinach Salad
This Blueberry Spinach Salad is a vibrant and easy dish, combining juicy blueberries, fresh baby spinach, creamy avocado, and crunchy sliced almonds. Tossed in a tangy and sweet white balsamic dressing, it's the perfect addition to your dinner menu. And yes, it really does take only 10 minutes to put together. Serve it as is for a side dish, or add some grilled dijon chicken to make it a whole meal; whichever option you chose, this quick and wholesome recipe is a must-try!
Servings 6 people
Equipment
- A small mason jar with a lid
Ingredients
- 6 oz blueberries washed and dried off
- 5 oz baby spinach
- ⅓ c sliced almonds little over 1 oz
- ½ a large avocado
- 1.5 oz dressing
- finishing salt if desired
Instructions
- Make the salad dressing first. Measure out each ingredient with the appropriate measuring spoon and place it into that jar.
- Secure the lid on the jar and shake it until the ingredients are thoroughly combined. Set aside while making the salad.
- To assemble the salad, start by placing the baby spinach in a large mixing bowl. Measure out both the blueberries and sliced almonds and add them into the bowl with the spinach.
- Next cut half of an avocado into small pieces. Use a large sharp knife and a cutting board to first cut it in half length-wise. Take the half without the pit and make cuts first one way and then another, creating small squares of avocado while it's in its skin. Take a spoon and scoop out the avocado piecers and place them into the bowl with the other ingredients.
- Shake up the dressing then unscrew the lid and drizzle it over the salad. Use a large pair of kitchen tongs to gently stir the salad together until everything is evenly coated in the dressing. Serve immediately.
Notes
- Make sure to wash your blueberries and inspect them for mold. Mold will often appear on soft spots, or on the very top or bottom point of the blueberry.
- This salad is best prepared just ahead of when it's being served and consumed immediately. If you want to prep it the night before or morning of, make the dressing and store it in the fridge then assemble the baby spinach with the blueberries and almonds in a large bowl. Cover it with a lid or some plastic wrap and store it in the fridge. When you're ready to serve, remove the items from the fridge and add in the avocado, then pour the dressing and stir to combine and serve.
- Salad leftovers can be eaten the next day, though the spinach will start to wilt and the avocado will start to brown.