Sunday, June 15, 2014

Power Greens Salad with Blueberries and Almonds (Paleo, Gluten-Free, Vegan)

Power Greens Paleo Salad with Blueberries and Almonds found on KalynsKitchen.com
This delicious healthy salad has power greens, blueberries, and almonds to help you eat your SuperFoods.

It's Father's Day in the U.S., and all day today I'll be thinking about my amazing father, and wishing I could spend a few hours with him.  My dad was a loving and intelligent guy who liked music, reading, Kentucky Fried Chicken, tartar sauce, and any dish that had shrimp in it, and if he was still here there's no doubt I'd be making his favorite Shrimp and Macaroni Salad today.  I don't think anything can prepare you for the loss you feel when both your parents are gone, but I'm still grateful for holidays like today and how they remind me of what amazing parents I had.  If you're lucky enough to be spending the day with your dad, I hope you have a wonderful time.

My dad wasn't ever a health-conscious eater like my mom, but towards the end of his life he started to surprise me with some of the things he would eat.  Still I think this Power Greens Salad with Blueberries and Almonds might be a stretch for him!  The salad was inspired by a "power greens" mix of baby kale, spinach, and chard that I've been finding at Costco, and lately I am loving everything I make with this mix.  Besides those healthy greens, this salad has blueberries, almonds, and  a dressing made with lemon juice, lemon zest, mustard, olive oil, salt, and pepper.

Of course this is my Meatless Monday recipe for the week, but actually I made this while three of my nieces were doing the Whole 30 challenge and every ingredient here is Whole 30/Paleo approved.  And for anyone who's trying to eat more nutritious SuperFoods, this salad is a delicious way to do it.  (To find more meatless recipes use the label Meatless Monday or take a look at  Vegetarian Recipes in the recipe index or my Meatless Monday Pinterest board.  I also share Meatless Monday ideas from other blogs each week for Meatless Monday at BlogHer.com.)

This is the brand of Power Greens I've been finding at my Costco, but if you google "power greens" you will see that there are many companies making a blend of these three greens.

I used about 5 oz. of greens, which I soaked in cold water for a minute in the salad spinner to crisp the greens.

I used 1 cup of blueberries for 2 large salads.  Most blueberries don't need to be washed, but pick them over and discard any that are getting soft.

Zest about 1 teaspoon of zest from a large lemon and squeeze the juice.

Whisk all the ingredients together to make the dressing.

Spin the greens until they're very dry; then put them in a large bowl and toss with enough dressing to moisten.

Toast almonds in a dry frying pan, just until they are showing the tiniest hint of color.  Then put half the dressed greens in a bowl and top each with half the blueberries and half the almonds.  (I forgot to take a photo of that, bad blogger!)


Power Greens Salad with Blueberries and Almonds
(Makes 2 large salad; recipe inspired by Power Greens mix from Costco and a desire to eat more SuperFoods!)

Ingredients:
5-6 oz. Power Greens mix of baby kale, spinach, and chard (or any mix of greens of your choice)
1 cup fresh blueberries
1/4 cup slivered almonds, toasted

Dressing Ingredients:
1 large lemon (zested and squeezed to get 1 tsp. lemon zest and 2 T lemon juice)
3 T extra-virgin olive oil
1/4 tsp. mustard (choose mustard without added sugar for Whole 30/Paleo diet)
salt and fresh-ground black pepper to taste

Instructions:
Put greens in a salad spinner and soak in very cold water for 5 minutes to crisp the greens.  (If your greens are really fresh, they may not need this.)  While greens soak, measure 1 cup blueberries, picking them over to remove any soft ones.  Zest the lemon and then squeeze the juice to get 1 tsp. zest and 2 T juice; then whisk together the lemon zest, lemon juice, olive oil, mustard, salt, and pepper to make the dressing.  Toast the almonds in a dry pan over high heat until they barely start to get some color (only a minute or so.)

Spin the greens until they're very dry or pat dry with paper towels.  Put greens into a salad bowl and toss with desired amount of dressing, until the greens are as moist as you prefer.  Divide greens between two salad bowls and toss each with half the blueberries and half the almonds.  Serve right away.

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South Beach Suggestions:
This nutrititous salad would be approved for phase 2 or 3 of the South Beach Diet.

Nutritional Information?
I chose the South Beach Diet to manage my weight partly so I wouldn't have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you.

More Delicious Salads with Greens and Fruit:
(Recipes from other blogs not always South Beach Diet friendly; check ingredients.)
Arugula, Red Grape, and Shaved Manchego Salad ~ Kalyn's Kitchen
Blueberry and Apple Green Salad with Shaved Parmesan ~ Foodness Gracious
Strawberry Spinach Salad with Almonds and Dill ~ Kalyn's Kitchen  
Apple-Blueberry Salad with Apricot Vinaigrette ~ Cafe Johnsonia
Raw Baby Kale Salad with Apples, Sunflower Seeds, and Lemon-Dijon Vinaigrette ~ Kalyn's Kitchen
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)

Blogger Disclosure:
Posts may include links to my affiliate account at Amazon.com, and Kalyn's Kitchen earns a few cents on the dollar if readers purchase the items I recommend, so thanks for supporting my blog when you shop at Amazon!
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14 comments:

  1. That looks delicious! Love the use of blueberries, I'm always looking for ways to eat them up in the summertime! :)

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  2. Thanks June; I am really on a blueberry kick lately!

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  3. I always forget about blueberries in salad. I tend to eat them right from the container when I find them at the farmers market. I've made a blueberry and spinach smoothie for breakfast a few times; the color isn't as glorious as your salads, but the superfood power is there!

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  4. Lydia, I do agree that blueberries are hard to keep around for long; I love to grab a few every time I open the fridge!

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  5. What kind of mustard do you use for the dressing? Dijon? Whole grain?

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  6. Angie, I looked at all the mustards to find one without sugar and ended up with a store brand of Spicy Brown Mustard.

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  7. This looks like a super refreshing salad! Love the addition of almods!

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  8. I love salads that include bursts of fruity deliciousness!

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  9. this looks wonderfully simple! And, I have a container of salad greens that I pretty much need to use up today!

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  10. Pam, there you go! (Hope you enjoy.)

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  11. I am counting the days until it is time to pick blueberries, so I can make this salad!

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  12. Thanks TW; hope you like it as much as we did.

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