Spinach Blueberry + Kiwi Berry Spring Salad
A vibrant, plant-forward salad layered with baby spinach, avocado, blueberries, kiwi, cucumber, and matcha-coated pepitas, finished with olive oil and white wine vinegar. Fiber-rich, mineral-dense, and built to actually keep you full.
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
For added protein, top with grilled tofu, white beans, cottage cheese, or even salmon/chicken/steak.
If prepping ahead, keep the dressing separate and add avocado just before serving.
If prepping ahead, keep the dressing separate and add avocado just before serving.