Eating Bird Food · by Brittany Mullins★ 4.3 (6)
Spinach Blueberry Salad
NUTRITION · PER SERVING15M COOK
CAL 29%·PRO 44%
CARBS 54G37% OF CAL
17G FIBER2G ADDED18G INTRINSIC17G OTHER20G TOTAL SUGAR
FAT 37G57% OF CAL
5G SAT32G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty salad loaded with spinach, chickpeas, blueberries, sunflower seeds, and avocado, dressed with a creamy blueberry tahini dressing. Nutritious and satisfying for lunch or a light dinner.
mainamericansaladbowlbeans🌀 blenderdairy freegluten freeveganvegetarian
View the full recipe on Eating Bird Food →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 4 cups baby spinach
- ½ cup cucumbers (chopped )
- ½ cup cooked chickpeas
- ¼ cup red cabbage (shredded)
- ¼ cup fresh blueberries
- 2 Tablespoons red onion (chopped )
- ½ avocado (chopped)
- 2 Tablespoons golden raisins
- 2 Tablespoons raw or roasted sunflower seeds
- ½ cup fresh blueberries
- ¼ cup lemon juice
- 2 Tablespoons olive oil
- 2 Tablespoons tahini
- 1 teaspoon maple syrup
- ¼ teaspoon sea salt (to taste)
- 1 Tablespoons water (if needed to thin )
At a glance
PER SERVING · TIME 15M
CAL 29%·PRO 44%
CARBS 54G37% OF CAL
17G FIBER2G ADDED18G INTRINSIC17G OTHER20G TOTAL SUGAR
FAT 37G57% OF CAL
5G SAT32G 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
- 489mg
- Total sugar
- 20g
- Added sugar
- 2g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 3200mg
- Calcium
- 373mg
- Iron
- 8mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 489MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.