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Fresh greens are topped with blueberries, quinoa, sprouts, chickpeas, avocado, and almonds to create a Spring Superfood Bowl with blueberry-ginger dressing!
The first day of summer is going to be here before we know it. Here in Florida it feels like summer already arrived. The weather is beautiful and the daily afternoon rain showers have started. The arrival of summer means vacations, road trips, backyard barbecues and more. But before we head into summer, I wanted to share with you one of my favorite recipes featuring fresh spring flavors. Blueberries, sprouts, avocado, greens and more are packed into this Spring Superfood Bowl. A fresh blueberry-ginger dressing tops it all off and creates a meal packed with flavor and important nutrients to supercharge your body for summer.
I love using organicgirl SUPER SPINACH because it not only includes baby spinach, but also baby bok choy and sweet baby kale. Three different types of greens means more flavor and vitamins. Salad greens are one ingredient that I always have in my fridge. I add them to my egg scramble in the morning, layer them over my sandwich for lunch and make myself a beautiful bowl of green goodness for dinner. Spring Superfood bowls are everything that I love about spring in one easy bowl.
Spring Superfood Bowl with Blueberry-Ginger Dressing
Ingredients
For the salad bowls:
- 4 ounces organicgirl SUPER SPINACH
- 1/2 cup cooked quinoa
- 1/2 cup alfalfa sprouts
- 1/2 cup chickpeas, garbanzo beans rinsed
- 1/2 cup sliced almonds
- 6 ounce package of blueberries
- 1 avocado, peeled, cored and diced into small pieces
For the blueberry-ginger dressing:
- 1/3 cup blueberries
- 1/4 cup olive oil
- 1/2 inch piece of ginger, peeled and chopped
- 2 tablespoons raw apple cider vinegar
- 1 tablespoon maple syrup
- salt and pepper, to taste
Instructions
To make the dressing:
- Add all of the ingredients for the dressing (blueberries through maple syrup) to a food processor. Pulse until well blended. Add salt and pepper, to taste.
To assemble the salad:
- Divide the spinach mix into three servings and arrange in bowls. Top spinach mix with quinoa, sprouts, chickpeas, almonds, blueberries, and avocado, dividing evenly between bowls. Top with blueberry-ginger dressing and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Source: Spoonful of Flavor
This post is sponsored by organicgirl. As always, all opinions are my own.
This looks so fresh and delicious! I love the pink dressing. Yum yum 🙂
Such a pretty salad! I love all of the colors! And the dressing sounds fantastic!
Ashley – This salad is colorful, flavorful, and healthful. Thank you for sharing this recipe. I’m always looking for salad ideas throughout the week. Most of the ingredients in this salad I have on hand. My best friend lives in Tampa and she says that the weather has been in the 90s this week. Feeling hot, hot, hot! My hair would not fair well with that humidity.
Ashley this is one gorgeous bowl!! Love all the yummy superfoods. Can you believe its almost summer? Crazy right. PS how so you deal with that florida humidity? It’s super hot out here in Palm Springs, Ca but we don’t have the humidity.
So I bought a blueberry dressing at the farmers market last weekend, and I’m OBSESSED with it! Seriously, I”ve been drizzling it on my salads every day. So glad you made this recipe so that I can try my hand at making blueberry dressing at home!
I’m intrigued by the blueberry-ginger dressing. I’ve never had it before but am drooling over it!
This is such a pretty looking salad! Thanks for the new salad ideas!
This looks awesome! Love the bright colors, chickpeas, and dressing 🙂
Wow what a refreshing and good-for-you salad! Looks divine Ashley!
That dressing is sensational. What an amazing combo of flavors!!