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+ servings
5 from 1 vote
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
Keyword: gluten free, dairy free, salad, blueberry
Servings: 6 people
Calories: 149 kcal
Author: Amie Valpone
  • 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.

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 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.