INTRODUCTION
Lemon Blueberry Salad is a delightful dish that brings together the fresh flavors of baby spinach and arugula with sweet blueberries and creamy feta. It’s a wonderful combination that not only looks beautiful but also tastes amazing. The tangy lemon dressing ties all these flavors together, making every bite a refreshing experience. This vibrant salad is perfect for a light lunch, a side dish at dinner, or even as a picnic treat.
WHY YOU WILL LOVE THIS RECIPE
You will love this Lemon Blueberry Salad for many reasons. Firstly, it is quick and simple to prepare, making it a perfect option for busy days. Secondly, it is packed with healthy ingredients that provide essential nutrients. The antioxidants from the blueberries benefit your health, while the greens offer fiber and vitamins. The creamy feta and crunchy pecans add texture and richness to the salad.
Moreover, the dressing plays a crucial role in making this dish stand out. The combination of lemon juice, Greek yogurt, and honey creates a zesty flavor that brightens the whole dish. This salad is also customizable. You can add avocado or thinly sliced red onion if you like. Finally, it’s a beautiful dish with vibrant colors that can impress your guests at any gathering.
HOW TO MAKE Lemon Blueberry Salad
Creating Lemon Blueberry Salad is straightforward. Here’s a simple step-by-step guide to help you make it on your own.
EQUIPMENT NEEDED
To prepare this delicious salad, you will need some basic kitchen tools:
- A large salad bowl
- A whisk
- A measuring cup and spoons
- A knife and cutting board
- A small mixing bowl (for the dressing)
Ingredients You’ll Need:
- 5 oz. baby spinach
- 5 oz. baby arugula
- 2 cups fresh blueberries
- 1 cup crumbled feta
- 1 cup chopped toasted pecans
- For the dressing:
- 3 ½ Tbsp fresh lemon juice
- 2 tsp lemon zest
- ⅓ cup olive oil
- ⅓ cup whole plain Greek yogurt
- 3 Tbsp honey
- 2 tsp poppy seeds
- ¼ tsp salt
- Optional:
- 1 diced avocado
- ⅓ cup thinly sliced red onion
STEP-BY-STEP INSTRUCTIONS:
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For the dressing: In a small mixing bowl, add the fresh lemon juice, lemon zest, olive oil, Greek yogurt, honey, poppy seeds, and salt. Whisk these ingredients together until they are well combined. To chill the dressing quickly, place it in the freezer for about 15 minutes.
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For the salad: In a large salad bowl, layer the baby spinach and arugula together. Then add the fresh blueberries, crumbled feta, and toasted pecans on top.
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Once the dressing is chilled, whisk it again briefly to combine all ingredients thoroughly. You can either drizzle the dressing over the entire salad or serve it on the side for individual servings.
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Serve your Lemon Blueberry Salad right away. Note that the dressing works best on the day it is made, so store any leftovers in the fridge and consume them the same day.
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HOW TO SERVE Lemon Blueberry Salad
Lemon Blueberry Salad is best enjoyed fresh. Serve it as a side dish or as a main course with additional proteins like grilled chicken or shrimp. Garnish the salad with extra blueberries or a sprinkle of nuts for added texture and flavor. You can also present it on a large platter for a beautiful table display at gatherings.
STORAGE & FREEZING : Lemon Blueberry Salad
This salad is best consumed fresh on the day it is prepared. The dressing, when left for longer than one day, may split, and the greens can wilt and lose their crunch. If you have leftover ingredients, store them separately in airtight containers in the fridge. You can keep the salad greens, blueberries, and nuts fresh for a couple of days. However, mix them together right before serving for the best taste and texture.
Freezing this salad is not advisable. The fresh ingredients can lose their texture and flavor once thawed. To preserve the flavors, enjoy Lemon Blueberry Salad when it’s freshly made.
SERVING SUGGESTIONS
This salad pairs well with many dishes. Here are a few suggestions for meals to serve it alongside:
- Grilled chicken or fish
- Quiche or frittata
- Pasta salad
- Sushi rolls
- Sandwiches or wraps
You can easily create a well-rounded meal by adding Lemon Blueberry Salad to any of these main dishes.
VARIATIONS
You can personalize Lemon Blueberry Salad in many ways. Here are some fun ideas to try out:
- Add different fruits: Try it with strawberries, raspberries, or blackberries for a mixed berry salad.
- Switch up proteins: Add grilled chicken, shrimp, or tofu to make it more filling.
- Use nuts of your choice: If you don’t have pecans, try walnuts or almonds.
- Add grains: Incorporate quinoa or couscous for added texture and nutrition.
- Experiment with cheese: If you’re not a fan of feta, try goat cheese or mozzarella.
These variations keep the salad interesting and allow you to adjust it to your taste preferences.
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FAQs
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Can I make the salad dressing ahead of time?
Yes, you can prepare the dressing a day in advance. Store it in the refrigerator in a sealed container until you are ready to use it. -
Is this salad suitable for meal prepping?
While the ingredients can be prepped ahead, the salad is best consumed fresh. Store the salad components separately and mix them together right before serving. -
Can I use frozen blueberries instead of fresh?
While fresh blueberries are recommended for their taste and texture, frozen blueberries can be used if fresh ones are not available. Just keep in mind they may be softer when thawed. -
What can I substitute for Greek yogurt in the dressing?
If you don’t have Greek yogurt, you can substitute it with regular yogurt or sour cream. Adjust the quantities to your taste preference.
MAKE-AHEAD TIPS FOR Lemon Blueberry Salad
To save time, you can wash and dry the spinach and arugula in advance. You can also chop the pecans and prepare the feta cheese ahead of time. Store everything in separate airtight containers in the refrigerator. The dressing can also be made a day in advance and kept in the fridge. When you’re ready to enjoy the salad, just toss the ingredients together and drizzle the dressing on top for a quick and easy meal.
With these tips, you can enjoy this delicious Lemon Blueberry Salad without any fuss!
Print
Lemon Blueberry Salad
A refreshing salad with baby spinach, arugula, sweet blueberries, and creamy feta, dressed in a tangy lemon vinaigrette.
- Total Time: 15 minutes
- Yield: 4 servings 1x
Ingredients
- 5 oz. baby spinach
- 5 oz. baby arugula
- 2 cups fresh blueberries
- 1 cup crumbled feta
- 1 cup chopped toasted pecans
- 3 ½ Tbsp fresh lemon juice
- 2 tsp lemon zest
- ⅓ cup olive oil
- ⅓ cup whole plain Greek yogurt
- 3 Tbsp honey
- 2 tsp poppy seeds
- ¼ tsp salt
- 1 diced avocado (optional)
- ⅓ cup thinly sliced red onion (optional)
Instructions
- In a small mixing bowl, whisk together fresh lemon juice, lemon zest, olive oil, Greek yogurt, honey, poppy seeds, and salt until well combined. Chill in the freezer for 15 minutes.
- In a large salad bowl, layer the baby spinach and arugula.
- Add fresh blueberries, crumbled feta, and toasted pecans to the salad.
- Once the dressing is chilled, whisk it again and drizzle over the salad or serve separately.
- Serve immediately for the best taste.
Notes
Best enjoyed fresh on the day it is prepared. Store any leftovers separately in airtight containers.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 20mg
Keywords: salad, lemon, blueberry, healthy
