Blueberry Power Salad


1 tbsp sliced almonds
1/2 diced avocado, diced
1/3 cup blueberries
1/3 cup cooked quinoa
2 handfuls of spinach
4 spears of asparagus
Diced red onion 

1/4 cup EEOO
¼ cup lemon juice
1 ½ tsp Dijon mustard
¼ tsp salt
pinch of black pepper


Start by cooking off quinoa according to package directions.
Heat a pan over medium heat and spray with non-stick oil.
Chop the tough ends off the asparagus and further chop the spears into inch-size bites. Toss into the heated pan to lightly sauté. Season with salt. 
*It is my opinion to cook them until bright green and still crunchy! 
While waiting for quinoa and asparagus to cook, combine all dressing ingredients together and set aside. 
When finished cooking, combine 1/3 cup of cooked quinoa with all other salad ingredients. Toss with 1 tbsp of dressing when you are ready to serve! 

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recipesAli Bourgerie