Gluten Free Blueberry Power Salad Recipe
Updated Feb 15, 2021, Published Mar 01, 2017
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Now that winter has gone, and we’ve emerged from hibernation and put our down jackets and wool sweaters away, it’s also time that we set aside the winter comfort foods. Instead of filling our tables with sweet potatoes and winter squashes, let’s lighten things up and welcome spring and all its amazing produce.
I’m a firm believer in eating as seasonally as possible, which is partly why I love spring so much. With all that variety, I’m going to show you how to use the abundance of fresh produce in this gluten free blueberry power salad recipe. Loaded with antioxidants and healthy fats, this truly is a power-packed salad! The dressing is also incredible; it’s bright, tangy, and the basil flavor pairs perfectly with the other ingredients.
Gluten Free Blueberry Power Salad Recipe
Ingredients
For the salad:
- 8 cups arugula
- 1 cup fresh blueberries
- ½ cup pecan halves
- 1 medium avocado
- Microgreens, optional
For the dressing:
- ¼ cup extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon apple cider vinegar
- 1 small garlic clove
- ½ teaspoon Dijon mustard
- ½ teaspoon maple syrup
- Pinch of kosher or fine sea salt
- 1 cup fresh basil leaves
- Water, if needed
Instructions
- Separate all the salad ingredients evenly between four bowls.
- Blend the dressing ingredients in a blender until smooth and creamy. Add a dash of water, if needed, to thin it out.
- Pour the dressing over the salads and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
