FeelGoodFoodie · by Yumna Jawad★ 4.9 (11)
Blueberry Salad Recipe
NUTRITION · PER SERVING15M COOK
CAL 22%·PRO 14%
CARBS 33G30% OF CAL
8G FIBER3G ADDED6G INTRINSIC15G OTHER9G TOTAL SUGAR
FAT 32G67% OF CAL
4G SAT28G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Hearty salad of arugula, quinoa, fresh blueberries, walnuts, and avocado dressed in a simple Dijon vinaigrette. Nutritious and satisfying for lunch or light dinner.
mainamericansaladdairy freegluten freevegetarian
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Nutrition & ingredients
Ingredients
serves 4- 4 cups baby arugula
- 1 ½ cup cooked quinoa
- 1 cup blueberries
- ½ red onion (sliced)
- ½ cup walnuts
- 1 avocado (sliced)
- ¼ cup olive oil
- 3 tablespoons red wine vinegar
- 2 teaspoons Dijon mustard
- 2 teaspoons honey
- ¼ teaspoon salt
- ¼ teaspoon black pepper
At a glance
PER SERVING · TIME 15M
CAL 22%·PRO 14%
CARBS 33G30% OF CAL
8G FIBER3G ADDED6G INTRINSIC15G OTHER9G TOTAL SUGAR
FAT 32G67% OF CAL
4G SAT28G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Sodium
- 228mg
- Total sugar
- 9g
- Added sugar
- 3g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 594mg
- Calcium
- 82mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 228MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.