Blueberry Salad Dressing
with Cucumber Chicken Salad
Time
15 Min
Serves
4
Published July 3, 2023 by Dr. Stephanie Gray, DC
This post may contain affiliate links.
This salad is all about the dressing. Today I’m making a blueberry salad dressing that simply wows. It’s fun, fresh, flavourful and very easy to make. Who knew blueberries could make such a beautiful, healthy and uber delicious dressing! I was pleasantly surprised at how good this salad dressing was that I had to share it with you. This dressing will be made on the regular at my house! Simply add all ingredients in a high speed blender and blend it up. Done in less than 1 minute.
This dressing is naturally gluten free, with good fats and no refined sugars.
I’ve also included a suggested salad recipe that pairs nicely with the blueberry dressing. The salad begins with a bed romaine lettuce and spinach, topped with cucumber, goat cheese, chicken breast, mint leaves, hemp seeds and sprouts. Drizzle the salad with the blueberry dressing. OMG. So good!
I hope you’ll try this lovely salad with a beautiful blueberry dressing. You will be glad you did!
Gluten free, grain free, healthy carbs, no bad fats or refined sugars. Simply omit chicken and goat cheese for a plant-based or vegan friendly option.
For other great salad ideas, check out these other recipes:
Lentil Salad with Fresh Herbs & Turmeric
Air Fryer Curried Chicken Salad
Colourful Salad with Turmeric Italian Dressing
Beef Fajita Salad with Roasted Poblano Dressing
How to Store Leftover Blueberry Salad Dressing and Salad?
Store salad dressing in a mason jar. Keep in the fridge. Consume within 5 days. Store leftover salad in a tight glass container. Must be refrigerated. Should be eaten within a 2-3 days for best taste.
Blueberry Salad Dressing with Cucumber & Chicken Salad
Equipment
-
1 High speed blender
-
1 large salad bowl
Ingredients
For the Blueberry Salad Dressing
- 2 cups frozen blueberries thawed
- 1/4 cup balsamic vinegar
- 1/3 cup olive oil
- 1 tbsp maple syrup
- 1 tbsp Dijon mustard
- 1/4 tsp salt and pepper
For the Salad
- 4 cups romaine lettuce
- 1 cup spinach
- 2 chicken breasts cooked & chopped
- 2 persian cucumbers diced
- 1/4 cup mint leaves
- 1/3 cup goat cheese crumbled
- 3 tbsp hemp seeds
- 1/2 cup sprouts optional
Instructions
-
Using a high speed blender, add blueberries, balsamic vinegar, olive oil, maple syrup, Dijon mustard, salt and pepper. Process until smooth.
-
In a large salad bowl, place romaine and spinach on the bottom. Top with cooked chicken, cucumber, mint, goat cheese and hemp seeds. Finish with sprouts if using.
-
Pour salad dressing on top. Serve.
Notes
Substitute sunflower seeds or pumpkin seeds for hemp seeds.
Omit goat cheese for dairy free.
Store leftover salad dressing in a mason jar. Keep in the fridge. Use within 5 days.
Store leftover salad in an airtight glass container. Keep in the fridge. Use within 5 days.
Nutrition
I’m a doctor of chiropractic, with a special interest in nutrition. I am passionate about healthy eating and using food to heal thyself. Food should be made in a kitchen not a factory. I believe in eating whole foods, keeping processed foods to a minimum. It is my goal to show you that eating healthy and cooking at home can be simple and very rewarding! All of my recipes are gluten-free. Some are ketogenic or paleo friendly.