Spinach & Blueberry Salad

My love of “weird” salads is definitely a Kiwi thing.

“WE” don’t think ANY salad is weird. This is one that I love because it’s so quick to make and it has so many great flavours and textures going on in it.

It’s cheap to make too – but expensive in WW points, coming in at 10 because of the olive oil in the dressing. I will use half of that in future, for sure.

Spinach & Blueberry Salad with Lemony Garlic Dressing

Bright salad with a great mix of sweet, sour, soft and crunch
Prep Time10 mins
Cook Time10 mins
Course: Salad
Cuisine: American
Keyword: blueberry, egg, lemon, salad, spinach
Servings: 2
Calories: 180kcal
Cost: 3



  • 2 cups Baby spinach leaves
  • 1 hard boiled egg
  • ½ cup blueberries
  • ¼ cup almond slivers (toasted)
  • 1 cup red pepper sliced


  • 2 cloves garlic
  • 1 tspn dijon mustard
  • 3 tbspn olive oil
  • 1 lemon, juiced


Ahead of Time

  • Toast almonds
  • Boil a large egg until it is hard and then run it under cold water


  • Julienne the red pepper
  • Chop egg into small pieces
  • Add spinach, blueberries, red pepper and almonds in the bowl


  • Mince garlic and put in a mortar and pestle.
  • Add ⅛ tspn salt and grind the garlic into the salt.
  • Put mustard into a small jug or bowl
  • Transfer the garlic salt to the container and grind some black pepper into the mixture
  • Add oil and whisk or beat with a fork until well combined and the dressing starts to thicken
  • Gradually add lemon juice – taste frequesntly
  • Add dressing to the salad mix and toss

Speaking of weird, here’s a lovely and completely appropriate quote from the amazing Ms Streep who I regard as absolutely perfect [apart from her bad Aussie accent in “Cry in the Dark”]. Otherwise Totally Perfect.

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