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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

Scale
  • 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

  1. 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.
  2. In a large salad bowl, layer the baby spinach and arugula.
  3. Add fresh blueberries, crumbled feta, and toasted pecans to the salad.
  4. Once the dressing is chilled, whisk it again and drizzle over the salad or serve separately.
  5. Serve immediately for the best taste.

Notes

Best enjoyed fresh on the day it is prepared. Store any leftovers separately in airtight containers.

  • Author: miguel-santiago
  • 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