Blueberry-Spinach Power Salad

Ingredients

• 1/2 cup (75 grams) blueberries
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 2 teaspoons tahini
• Sea salt, to taste

For the Blueberry-Spinach Salad:

• 4 cups (120 grams) baby spinach
• 1/2 cup (50 grams) cucumbers, sliced
• 1/2 cup (80 grams) canned low-sodium chickpeas, rinsed (certified gluten-free if necessary)
• 1/4 cup (20 grams) red cabbage, shredded
• 1/4 cup (40 grams) blueberries
• 2 tablespoons chopped red onion
• 1/2 avocado (70 grams), chopped
• 2 tablespoons golden raisins
• 2 tablespoons roasted and salted sunflower seeds

Directions

Place all ingredients for the dressing into a blender and blend until creamy and smooth. The dressing should be thick, but if the texture is too thick for you add a little water. Start with 1-2 teaspoons and add more if you need to.

Prepare two salads by starting with a bed of baby spinach and adding the toppings in the order listed. Drizzle dressing over both salads and enjoy!

Nutrition Information

Serves: 2 |  Serving Size: 1/2 of the recipe

Per serving: Calories: 324; Total Fat: 17g; Saturated Fat: 2g; Monounsaturated Fat: 6g; Cholesterol: 0mg; Sodium: 96mg; Carbohydrate: 41g; Dietary Fiber: 8g; Sugar: 18g; Protein: 8g

Nutrition Bonus: Potassium: 725mg; Iron: 22%; Vitamin A: 116%; Vitamin C: 51%; Calcium: 11%