Linda Pugliese
April 10, 2017 12:00 PM

Joy Wilson’s Spinach & Blueberry Salad

The author of the Over Easy cookbook brings a little sweetness to the healthy green salad 

2 tbsp. honey
1 tbsp. Dijon mustard
¼ tsp. sea salt
¼ tsp. black pepper
3 tbsp. fresh lemon juice
¼ cup olive oil
6 heaping cups baby spinach
1 cup fresh blueberries
1 heaping cup thinly sliced English cucumber
1/3 cup coarsely chopped toasted hazelnuts, divided
1 ripe avocado, thinly sliced
3 hard-cooked eggs, peeled and sliced

1. Whisk together honey, mustard, salt and pepper in a small bowl. Whisk in lemon juice. Add olive oil in a slow, steady stream, whisking constantly, until mixture is emulsified and thick. Taste, and season with additional salt and pepper as desired.

2. Toss together spinach, blueberries, cucumber and 3 tablespoons of the hazelnuts in a large bowl. Drizzle dressing over the salad, and toss to combine. Sprinkle with remaining hazelnuts. Top with avocado and hard-cooked egg slices.

Serves: 6
Active time: 15 minutes
Total time: 15 minutes

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