Lemon Blueberry Salad
A bright and fruity green salad made with crisp baby arugula and spinach, sweet juicy blueberries, tangy creamy feta, toasted crunchy pecans, and a balanced sweet and tart lemon poppy seed dressing. It may likely become your new go-to summer salad!
Servings: 7
Ingredients
Salad
- 5 oz. baby spinach
- 5 oz. baby arugula
- 2 cups fresh blueberries
- 1 cup crumbled feta
- 1 cup chopped toasted pecans
Lemon poppy seed dressing
- 3 1/2 Tbsp fresh lemon juice
- 2 tsp lemon zest
- 1/3 cup olive oil
- 1/3 cup whole plain Greek yogurt
- 3 Tbsp honey
- 2 tsp poppy seeds
- 1/4 tsp salt
Instructions
- For the dressing: Whisk all dressing ingredients together and freeze for just 15 minutes to chill it quickly.
- For the salad: In a large salad bowl layer together spinach, arugula, blueberries, feta and pecans.
- Whisk salad dressing once more then drizzle over salad (or drizzle over individual servings) and serve right away.
Notes
- Optional additions for salad: you can also include 1 diced avocado and/or 1/3 cup thinly sliced red onion.
- This dressing actually doesn't keep very well longer than the day it's made unfortunately, it tends to separate. I recommend keeping in the fridge and serving it the day it's prepared.