If you’re stuck on what to eat every day while trying to make healthier choices, this is where to start. Or at least, this is where I would. This salad (aka a glow bowl because its full of foods that will make you beautiful and glowy) checks the boxes without feeling complicated. It has fiber from the fruit and greens, fat from the avocado and olive oil, protein and minerals from the pepitas, and hydration from all the fresh produce. When those elements are present together, meals feel satisfying instead of like something you have to “power through.”
The matcha-coated pumpkin seeds (yes, you read that correct!) are what make this sparkle and shine even that much more in my eyes. This is such an easy thing to do, but has a high impact as an addition. Lightly chopping them helps them cling to the powder, so you actually taste the earthy bitterness of the matcha against the sweetness of the blueberries and kiwi berries. It adds depth and brings additional antioxidants to the table, which makes this bowl even more nutrient-dense.
The olive oil and white wine vinegar keep it simple. You don’t need a complicated dressing here. And fun fact! The fat from the olive oil helps with absorption of fat-soluble vitamins like K from the spinach, just like avocado, so what a great win. The vinegar on its own too brightens everything and balances the richness of the olive oil and avocado.
I built this bowl as a reminder that plant-forward eating does not have to feel restrictive. When your meals are colorful, mineral-rich, and intentionally balanced, you feel steady. Not deprived. Not chasing snacks an hour later. Just nourished. And isn’t that the best thing ever?
Spinach Blueberry + Kiwi Berry Spring Salad
Equipment
- Chef’s knife
- Cutting board
- Small bowl (for pepitas)
- Large mixing bowl
- Salad tongs or spoon
Ingredients
- 4 cups baby spinach
- 1 medium ripe avocado diced
- 1 cup blueberries
- 1 cup kiwi berries or 2–3 kiwis, sliced
- 1/2 large English cucumber sliced
- 1/4 cup raw pumpkin seeds pepitas, lightly chopped
- 1 teaspoon matcha powder
- 2 tablespoons extra virgin olive oil
- 2 tablespoons white wine vinegar
- Salt to taste
- fresh mint for garnish
- fresh dill for garnish
Instructions
- In a small bowl, lightly chop the pumpkin seeds with a knife until slightly broken down but still textured. Toss with the matcha powder until evenly coated.
- In a large bowl, layer the baby spinach, avocado, blueberries, kiwi, and cucumber.
- Sprinkle the matcha-coated pepitas evenly over the top.
- Drizzle with olive oil and white wine vinegar. Start with 1 tablespoon vinegar and adjust to taste.
- Add a pinch of salt and gently toss just before serving.
- Divide into two bowls and serve immediately.
Notes
If prepping ahead, keep the dressing separate and add avocado just before serving.