Ahhhhhhhhhhhhh September, you’re so beautiful!

It’s hard to believe the summer is over. {Happy Labor Day, by the way….}

It’s time to get outside and enjoy a BBQ or picnic today with my healthy salad recipes and soak up the last of that vitamin D before fall sets in.


I hope everyone had a lovely summer. Now it’s time to get the kids back to school and start to get ready for the fall season.

But, hey…not so fast!

We’ve still got today to celebrate summer and a few more days of warm weather to eat summer foods.

So, to celebrate the never-ending summer I’ve whipped up a little blueberry bowl of goodness that you’re gunna love.


I’ve added fresh asparagus and baby spinach-two fun summer veggies along with hard boiled organic eggs for a boost of protein and a apple cider honey dressing that will blow your mind.


Don’t give up on summer yet because we’ve gotta lot of flavor in this bowl of fun.

Toss in these simple ingredients and bring this along to your Labor Day festivities today. A few people will beg you for the recipe- you can totally say that you made it…why not? Take the credit and have some fun.

Enjoy a lemonade for me!



For more of my favorites, follow along on facebook, pinterest, instagram, twitter and google plus.

Try to buy everything organic. Here’s why: The Benefits of Eating Organic.

Blueberry, Asparagus and Spinach Salad {Gluten-Free, Dairy-Free, Vegetarian}
Serves: 6
Gluten-Free, Dairy-Free, Soy-Free, Grain-Free, Paleo, Vegetarian
Author: Amie Valpone
Recipe type: Entree


  • 1 bundle fresh asparagus cut into 1/2 inch pieces and ends trimmed
  • 4 cups loosely packed baby spinach
  • 1 pint fresh blueberries
  • 3 large organic hard boiled eggs peeled and quartered
  • 2 1/2 Tbsp. apple cider vinegar
  • 2 Tbsp. honey
  • 2 Tbsp. extra-virgin olive oil
  • 2 tsp. fresh lemon juice
  • pinch crushed red pepper flakes
  • Sea salt and freshly ground black pepper to taste


  1. Steam asparagus in a steamer basket over medium heat on the stove top until bright green, about 7 minutes.
  2. In a large bowl, toss cooked asparagus, spinach, blueberries and eggs.
  3. In a small bowl, whisk vinegar, honey, oil, lemon juice, crushed red pepper flakes, sea salt and pepper. Season to taste then drizzle over asparagus mixture and toss to combine. Serve immediately.

Nutrition Facts
Blueberry, Asparagus and Spinach Salad {Gluten-Free, Dairy-Free, Vegetarian}
Amount Per Serving
Calories 149 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 2g13%
Cholesterol 93mg31%
Sodium 48mg2%
Potassium 204mg6%
Carbohydrates 17g6%
Fiber 2g8%
Sugar 12g13%
Protein 4g8%
Vitamin A 2048IU41%
Vitamin C 14mg17%
Calcium 37mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.


#1 Best-Selling Cookbook

Over 200 vegetarian recipes free of gluten, dairy, soy, sugar, eggs, peanuts, corn and other inflammatory foods.

Order Your Copy
Previous Post Stomach Ache and Digestion Relief...
Next Post Label Lessons...
  • Share


  1. 5 stars
    this recipe looks delicious! i like how the asparagus is steamed.. some salads have them raw, but i prefer eating them cooked!

  2. 5 stars
    Oh, Amie, this looks and sounds so amazing. Healthful, refreshing, and filled with my favorite good-for-you foods. Thanks for sharing the recipe. And the photos are Beautiful!!!