Description
A fresh and vibrant salad featuring power greens, blueberries, toasted almonds, and a zesty lemon dressing.
Ingredients
Scale
- 5 oz. Power Greens mix of baby kale, spinach, and chard
- 1 cup fresh blueberries
- 1/4 cup slivered almonds, toasted
- 1 large lemon (zested and squeezed to get 1 tsp. lemon zest and 2 T lemon juice)
- 3 T extra-virgin olive oil
- 1/4 tsp. mustard (choose mustard without added sugar for Whole 30/Paleo diet)
- salt and fresh-ground black pepper to taste
Instructions
- Put greens in a salad spinner and soak in very cold water for 5 minutes to crisp the greens. (If your greens are really fresh, they may not need this.)
- While greens soak, measure 1 cup blueberries, picking them over to remove any soft ones.
- Zest the lemon and then squeeze the juice to get 1 tsp. zest and 2 T juice; then whisk together the lemon zest, lemon juice, olive oil, mustard, salt, and pepper to make the dressing.
- Toast the almonds in a dry pan over high heat until they barely start to get some color (only a minute or so).
- Spin the greens until they’re very dry or pat dry with paper towels.
- Put greens into a salad bowl and toss with desired amount of dressing, until the greens are as moist as you prefer.
- Divide greens between two salad bowls and toss each with half the blueberries and half the almonds.
- Serve the salad with blueberries right away and enjoy.
Notes
- This salad is versatile; feel free to substitute different greens or add other fruits and nuts as desired.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 200
- Sugar: 5g
- Sodium: 50mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg