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Spinach blueberry salad on blue and white platter with limes and cilantro.
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5 from 2 votes

Spinach Blueberry Salad with Cilantro-Lime Dressing

Our Spinach and Blueberry Salad is wonderfully light and refreshing! It makes a great side salad, or you can use it as a base and add your favourite protein to make it an easy summer meal.
Prep Time10 minutes
Cook Time0 minutes
Total Time10 minutes
Course: Salad
Cuisine: Australian
Keyword: Easy, low carb, paleo, vegetarian, whole30
Servings: 4 as a side
Calories: 338kcal

Equipment

  • Salad Spinner
  • Small Food Processor or High-Speed / Bullet Blender

Ingredients

For the salad

  • 150 grams baby spinach (approximately 5 cups)
  • 2 small packets blueberries (approximately 250 grams)
  • 1 large avocado (approximately 280 grams)
  • 1 medium red capsicum / bell pepper (approximately 150 grams)
  • 1 small bunch coriander cilantro (half for salad half for dressing)

For the vinaigrette

  • ¼ cup lime juice
  • cup avocado oil
  • 1 tablespoon ginger grated
  • 1 teaspoon sweetener optional
  • 1 clove garlic minced
  • ¼ teaspoon cumin powder

Instructions

  • Wash and dry all your vegetables and blueberries. Use a salad spinner for the baby spinach for extra dry leaves.
  • Remove the core and seeds from the capsicum/ bell pepper then dice finely.
  • Wash, peel and remove the seed from your avocado, then dice, squeeze some lemon or lime juice on top to prevent browning.
  • Wash your coriander/cilantro, shake to remove excess water, pat dry. Cut off the root ends then roughly chop, keep a ⅓ cup to use in the dressing. Reserve the rest for the salad.
  • Add the chopped coriander and the avocado oil, lime juice, ginger and garlic in a blender. Taste your blueberries then depending on how sweet they are, you may need to add some sweetener - add the cumin powder and season with sea salt and cracked black pepper and blitz to combine.
  • Taste and adjust seasonings according to your personal preferences.
  • Put everything in a large mixing bowl, season with some sea salt and cracked black pepper. Pour over the dressing and toss to combine. Taste and adjust seasonings, arrange in a serving bowl and serve.

Nutrition

Calories: 338kcal | Carbohydrates: 22g | Protein: 4g | Fat: 29g | Saturated Fat: 4g | Sodium: 43mg | Potassium: 759mg | Fiber: 8g | Sugar: 9g | Vitamin A: 5670IU | Vitamin C: 80mg | Calcium: 60mg | Iron: 2mg