Summer is here, and with it comes an abundance of blueberries and other berries available at farmers’ markets, fruit stands, U-pick locations, and supermarkets. This arugula salad and lemon vinaigrette is an arugula salad recipe that makes good use of fresh berries, and one you can make again and again. You can use strawberries, blackberries, or raspberries in place of the blueberries for this arugula salad recipe, or you can use multiple berries that you have on hand, as you can never have too many berries. The lemon vinaigrette goes perfectly with this healthy arugula and avocado salad.
Fresh blueberries are available from July to September in British Columbia. With blueberries in abundance at this time of year, it’s a good time to stock up the fridge and freezer, especially with no shortage of healthy blueberry recipes from blueberry crumble, blueberry poppy seed cakes, blueberry jams, and so much more.
Arugula Salad with Blueberries and Toasted Pecans
Serves 4
Salad
2 cups arugula
2 cups spinach
1/2 cup blueberries
1/2 toasted pecans
handful of fresh basil leaves loosely torn
1/2 red onion thinly sliced
Lemon Vinaigrette
1/4 cup olive oil
1/2 large lemon
1/2 teaspoon dijon mustard
2 tablespoons pure maple syrup
Himalayan salt and pepper
Preheat oven to 350 degrees Fahrenheit. Place pecans on pan and toast 10 to 15 minutes until golden, cool. Put all salad dressing ingredients in jar with lid, then shake till well mixed. Place spinach in salad bowl, topped with arugula, basil, sliced onions, blueberries, and toasted pecans. Top with salad dressing, and mix. For some additional protein you can add some smoked tofu cubes.
