4.89 from 9 votes
Blueberry, Asparagus and Spinach Salad {Gluten-Free, Dairy-Free, Vegetarian}
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 
Gluten-Free, Dairy-Free, Soy-Free, Grain-Free, Paleo, Vegetarian
Course: Entree
Cuisine: American
Servings: 6
Calories: 148 kcal
Author: Amie Valpone
Ingredients
  • 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. olive oil
  • 2 tsp. freshly squeezed lemon juice
  • pinch crushed red pepper flakes
  • sea salt and pepper to taste
Instructions
  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.
  4. Serve immediately.
Recipe Notes

Serving Size: 1 ~ Calories: 80 ~ Fat: 5 ~ Protein: 6 ~ Carb: 7 ~ Fiber: 1g ~ Sugar: 5g ~ Sodium: 25m

Nutrition Facts
Blueberry, Asparagus and Spinach Salad {Gluten-Free, Dairy-Free, Vegetarian}
Amount Per Serving
Calories 148
* Percent Daily Values are based on a 2000 calorie diet.