This Blueberry Quinoa Arugula Salad with Honey Lemon Vinaigrette is so light, refreshing, and packed full of protein! This is the perfect salad for summer!
Summer is almost here, which means I’m all about digging into the fresh produce and creating delicious healthy salads for my lunches.
I’ve been eating a lot of fresh Blueberries lately, I just can’t seem to get enough of them!
I’ve been using them in smoothies, salads, and even cocktails. Yes I said cocktails. I know it sounds weird to use Blueberries in a cocktail, but trust me you guys are going to love it! Look for that recipe coming soon. 🙂
There are so many benefits to eating Blueberries.
- They are Low in Fat
- A great source of Fiber
- Packed with Vitamin C
- An excellant source of Manganese
- They are full of Antioxidants
They are like a true SuperFood!
So here’s the skinny on making this salad, here’s what you need:
Add all of the ingredients above into a large bowl, except the Avocado. (Full printable recipe below)
I usually add the Avocado once the salad is complete and mixed with the dressing. Just place the Avocado slices on the top of the salad so they don’t get smushed.
Now time to make this yummy homemade Honey Lemon Vinaigrette!
I love making my own salad dressings. It’s so much healthier and way better tasting than any store bought dressing.
Here’s what you need:
Extra Virgin Olive Oil
Fresh Lemon Juice
Fresh Basil Leaves
Add all of the ingredients to a Food Processor or high speed blender and pulse or blend for about 30 seconds until it has a dressing-like consistency.
Pour it over the salad and mix well.
This would serve 2 if eating it as a meal, or 4 if serving it on the side.
If you try this Blueberry Quinoa Arugula Salad with Honey Lemon Vinaigrette recipe let me know what you think! Leave a comment, rate it, share it on social media, or take a picture and tag it #tastefulventure on Instagram! I LOVE seeing what you guys cook up. 🙂
Blueberry Quinoa Arugula Salad with Honey Lemon Vinaigrette
- Prep Time: 10 mins
- Total Time: 10 mins
- Yield: 2-4 1x
- Category: Salad
- Cuisine: Vegetarian, Gluten Free
- For the Salad:
- 5oz Arugula
- 2 cups cooked Quinoa
- 1 cup Blueberries
- 1/4 cup sliced Almonds
- 1 Avocado pitted, skin removed, and sliced
- For the Vinaigrette:
- 1/4 cup EVOO (extra virgin olive oil)
- 1 Tbs fresh Lemon Juice (about 1/2 a lemon)
- 2 Tbs Honey
- 8–10 small Basil Leaves
- 1/4 tsp Sea Salt
- In a large bowl add Arugula, Quinoa, Blueberries, and Almonds.
- In a food processor or high speed blender add EVOO, Lemon Juice, Honey, Basil, and Sea Salt.
- Pulse or blend for about 30 seconds until it has dressing like consistency.
- Pour vinaigrette over salad and mix well.
- Top with Avocado slices.
- Serve and enjoy!
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