Arugula Blueberry Salad With Almond Dressing
Ingredients
Metric
40 g arugula
150 g blueberries
15 g walnuts, chopped
⅛ tsp ground black pepper
Dressing:
30 ml ~ 2 tbsp milk | soy, oat or cashew
30 g ~ 2 tbsp almond butter
7 ml ~ ½ tbsp apple cider vinegar
½ tsp onion powder
⅛ tsp salt
US
2 cups arugula
1 cup blueberries
2 tbsp walnuts, chopped
⅛ tsp ground black pepper
Dressing:
2 tbsp milk | soy, oat or cashew
2 tbsp almond butter
½ tbsp apple cider vinegar
½ tsp onion powder
⅛ tsp salt
MAKES2 portions
PREP TIME10 minutes
COOKING TIME-
TOTAL TIME10 minutes
Steps
1Make the dressing. Add almond butter, milk, vinegar, onion powder and salt to a jar or a cup.
2Whisk together until smooth using a mini whisk or an electric mini milk frother. Set aside.
3Wash arugula really well under running water then pat dry. Alternatively, wash and dry using a salad spinner. Add to a serving bowl.
4Top with blueberries.
5Pour the sauce over.
6Garnish with walnuts and sprinkle with freshly ground black pepper.
Nutritional Info
Makes 2 portions
190 Calories per portion
6g protein
18g carbohydrates
3g fiber
12g fat
190 Calories per portion
6g protein
18g carbohydrates
3g fiber
12g fat
High in Vitamin K
High in Omega 3 & 6
High in Copper
High in Magnesium
High in Manganese
High in Phosphorus
High in Omega 3 & 6
High in Copper
High in Magnesium
High in Manganese
High in Phosphorus
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