Description
This spinach, blueberry and feta salad with lemon mint dressing is bursting with summer flavours. The spinach base is loaded with blueberries, cucumber, feta, and cashews, and tossed with a tangy and fresh lemon mint dressing. Prepare for a new salad obsession!
Ingredients
- 8 cups baby spinach
- 2 Persian (mini seedless) cucumbers, halved and thinly sliced
- 1 cup blueberries
- 1/2 cup thinly sliced red onion
- 2/3 cup roasted salted cashews
- 1/2 cup diced feta cheese
- 1 batch Lemon Mint Dressing
Instructions
- Place the spinach in a large bowl. Add the remaining salad ingredients.
- If desired, add about half of the lemon mint dressing and toss to coat. Alternatively, toss the salad without the dressing and drizzle individual portions with dressing right before serving.
Notes
Balsamic vinaigrette alternative: In a jar, combine 1/4 cup extra-virgin olive oil, 2 tablespoons balsamic vinegar, 1 tablespoon maple syrup, 1 teaspoon Dijon mustard, 1 minced garlic clove, 1/2 teaspoon sea salt, and freshly ground pepper to taste. Secure the lid and shake to combine.
You probably won’t need all of the lemon mint dressing for this salad. Store any leftover dressing in an airtight container for up to 3 days. It’s delicious drizzled over grain bowls, roasted veggies, and grilled chicken and fish.
- Prep Time: 10 minutes
- Category: Salad
Nutrition
- Serving Size: 1 bowl
- Calories: 227
- Sugar: 8.4 g
- Sodium: 408.6 mg
- Fat: 16.7 g
- Saturated Fat: 4.1 g
- Carbohydrates: 16.5 g
- Fiber: 2.4 g
- Protein: 6.3 g