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Blueberry Avocado Salad with a Lemon Ginger Dressing

My husband likes to come home for lunch instead of going out, and he loves a good salad. I like to spend time making salads... caress the salad, talk to the salad, be the salad.

But he's usually hungry and in a hurry. I'm working on perfecting my quick salad game, well, quick. I threw this one together today and I even impressed myself. So simple and fast, but delicious. The fats from the avocado and tahini make you feel satisfied while the lemon, ginger, and blueberries keeps it light and refreshing. And spinach just makes ya feel good on the insides. I know it does for me! Give it a try and tell me what you think (but only if you love it)!



Serves 2


Ingredients

Salads:

4 handfuls or so of fresh spinach (or spring mix, power greens mix, etc.)

1 cucumber, peeled and chopped

2 cups of fresh blueberries (you could also use frozen wild blueberries instead of fresh)

2 avocados, chopped

1/2 cup of pepitas or pumpkin seeds

Optional: fresh mint


Lemon Ginger Dressing:

1/4 cup of tahini

Juice and zest of 1 lemon

1 tbsp maple syrup

1/4 tsp salt

1 tsp fresh grated ginger root

Black pepper to taste

1 tbsp or so of water to thin it out to a dressing (or sauce) consistency


Split the salad ingredients between two plates and set aside. In a small bowl, whisk together the dressing ingredients until you reach the desired texture. You want it thin enough to pour, but not so thin that its watered down. Pour on salads and enjoy!


Note: Tahini seizes when acid, like lemon juice, is added to it. Don't panic. Just gradually keep adding splashes of water until it becomes smooth.


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