Blueberry Pecan Spinach Salad
- agnes71518
- 11 minutes ago
- 1 min read
If you're looking for a quick and nutritious salad that can be whipped up in no time, this spinach salad recipe is just what you need! Perfect for a light lunch or as a side dish for dinner, it combines fresh ingredients that are not only delicious but also packed with vitamins.
For those looking to switch things up, you can easily substitute the spinach with arugula for a peppery twist. Arugula not only adds a unique flavor but also brings a different set of nutrients to the dish. Furthermore, if you're aiming for a more substantial meal, consider adding a protein source like grilled chicken or salmon.
1
Tips
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
2
Variation
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
3
Keto Note
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
Notes
1
Toast the pecans in a dry skillet over medium heat for 3 to 5 minutes, stirring frequently, until fragrant and lightly browned. Remove from the heat and let them cool.
2
In a small bowl or jar, combine the olive oil, apple cider vinegar, Dijon mustard, lemon juice, garlic powder, sea salt, black pepper, and optional keto-friendly sweetener. Whisk or shake until fully emulsified.
3
Place the baby spinach in a large salad bowl. Add the avocado, blueberries, sliced red onion, tomatoes and cooled toasted pecans.
4
If using feta, sprinkle it over the salad for extra creaminess and a salty contrast.
5
Drizzle the dressing over the salad just before serving. Toss gently to coat everything evenly without crushing the avocado.
6
Serve immediately as a light main dish or a flavorful side salad.
Instructions
5 cups fresh baby spinach
1 avocado, diced
1/3 cup blueberries
1/2 cup pecans, roughly chopped
1/4 cup thinly sliced red onion
1/4 cup crumbled feta cheese (optional)
1 large tomato sliced
For the Salad
3 tablespoons extra virgin olive oil
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
1/2 teaspoon lemon juice
1/4 teaspoon garlic powder
1/4 teaspoon sea salt
1/8 teaspoon black pepper
1/2 teaspoon keto-friendly sweetener (optional)
For the Dressing
Blueberry Pecan Spinach Salad Recipe
Agnes Fouchong
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A fresh, satisfying keto-friendly spinach salad packed with buttery avocado, toasted pecans, tomatoes, a pop of blueberries, and thinly sliced red onion, all tossed in a simple homemade dressing.
Servings :
4
Calories:
320
Prep Time
15 mins
Cook Time
5 mins
Total Time
20 mins
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