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Spinach, Blueberry, Avocado & Beet Salad

Spinach, Blueberry, Avocado & Beet Salad

This spinach, blueberry, avocado and beet salad is full of vibrant ingredients that go so well together. Topped with walnuts and drizzled with a balsamic dressing this salad is perfect for Summer.


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Who knew blueberries work so well in a salad? Maybe some of you but I hadn’t tried it before and now I’m hooked! With its variety of colours, flavors, and textures this salad is one of my new summer favourites.

Fresh spinach leaves, tangy blueberries, creamy avocado, sweet baby beets, crisp cucumber, red onion, and crunchy walnuts make this a salad your taste buds won’t forget!

Close up of spinach, blueberry, beet salad with servers lifting up the salad showing off the produce.

Salad Tips and Variations

  • I used baby spinach leaves in this salad, any leafy greens should work. If you use kale be sure to remove the stems and you might need to massage the kale a bit to soften. Rocket and or arugula leaves will also work.
  • You can use any beetroot for this salad, I used vacuumed packed baby beets that you can find in the supermarket. You could also use baby beetroot drained from a can. If you are using fresh beetroot then you could grate it into the salad (you might need to use less or the salad may be a bit beetroot heavy ) or if you would prefer them in chunks like the photograph you could roast them or steam them. For instructions on steaming beetroot check out this post: Beetroot, Avocado and Quinoa Salad with Spiced Walnuts and Mint.
  • Walnuts are my favourite type of nut to use in this salad but pecans or almonds would work well too.
  • I love using a simple balsamic dressing for this spinach and blueberry salad, the sharpness of the balsamic brings a great depth of flavor that cuts through the sweetness of the blueberries and the beetroot. A simple splash of lemon juice and olive oil would make a great replacement if you don’t feel like making a salad dressing.
Close up of spinach, blueberry and avocado salad showing half the blue bowl with brown server across the top.

Salad FAQ

How long will this salad keep?






This salad is best served fresh it could be kept for 2-3 days covered in the fridge. If you wanted to make it ahead I would suggest leaving the avocado out until the last minute as it will get dis-coloured from the beetroot, and don’t dress until ready to serve.

What should I serve with this spinach, blueberry and avocado salad?

This salad goes really well with grilled chicken, fish or steak. It is also delicious as is and makes a lovely fresh lunch. If you are are Vegan and wanting to make it a bit more filling you could add quinoa or serve with a side of baked tempeh or tofu.

Other salad recipes you might like:

Mediterranean Chickpea Salad
Warm French Lentil Salad
Chicken Mango Salad
Easy Quinoa Salad

If you make this spinach, blueberry, avocado and beet salad let me know how you get on in the comments below. You can also tag me #lmoonshinerecipe on Instagram I love seeing your creations! Hope

For more tasty recipes and to see what I’ve been getting up to you can follow me on Facebook, Instagram, Pinterest or Twitter.

Ingredients

Salad

  • 4 cups baby spinach leaves (120gm/4oz)
  • 4 baby beetroot (125gm/4.4oz)
  • 1 punnet of fresh blueberries (approx 125gm/4.4oz)
  • 1 cup walnuts (100gm)
  • 1 avocado, peeled, quartered and cubed
  • 1 small cucumber, diced into chunks
  • 1/2 red onion, thinly sliced

Dressing

  • 1/4 cup extra virgin olive oil
  • 1 Tbsp balsamic vinegar
  • 1 tsp garlic, crushed
  • salt and pepper to taste

Instructions

  1. Heat a medium sized frying pan over a medium-high heat. Add the walnuts to the hot, dry pan, only toasting as many walnuts as fit in the pan in a single layer. Cook, watching constantly and stirring frequently until the walnuts start to brown and they smell toasted – this should take 3-5 minutes. Set aside on a plate on to cool.
  2. Rinse the baby spinach leaves and place in a large bowl.
  3. Rinse the blueberries and place in the bowl.
  4. Chop the baby beets into quarters and then into smaller chunks and place into the bowl.
  5. Next add the diced cucumber and thinly sliced red onion and chopped avocado. Toss all of the ingredients together.
  6. In a small jug or jar add all of the ingredients to make the salad dressing, whisk or add a lid to the jar and shake. Pour over the salad just before serving.

Notes

  • This salad will serve 6 as a side dish or 2-3 as a main. The nutritional information is based on serving 6.
  • I used baby spinach leaves in this salad, any leafy greens should work. If you use kale be sure to remove the stems and you might need to massage the kale a bit to soften. Rocket and or arugula leaves will also work.
  • You can use any beetroot for this salad, I used vacuumed packed baby beets that you can find in the supermarket. You could also use baby beetroot drained from a can. If you are using fresh beetroot then you could grate it into the salad (you might need to use less or the salad may be a bit beetroot heavy ) or if you would prefer them in chunks like the photograph you could roast them or steam them.
  • For additional notes on making this spinach, blueberry and avocado salad please read the tips and variations in the blog post.
Nutrition Information

Yield 6
Serving Size 1

Amount Per Serving
Calories 306Total Fat 26gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 21gCholesterol 0mgSodium 154mgCarbohydrates 17gNet Carbohydrates 10gFiber 7gSugar 6gProtein 8g

This nutritional information is an estimate only and is provided as a courtesy to readers. It was auto-generated based on serving size, number of servings, and typical information for the ingredients listed in the recipe card. Please feel free to use your preferred nutrition calculator. Please consult your doctor about any specific dietary requirements.














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