My local market has big buckets of fresh blueberries for sale at the moment, so this salad was born from my need to use my berries at every given opportunity. This is a great side salad or a meal in itself.
Kids in the kitchen
When my kids were little they hated anything green and leafy. So I started giving them a turn of spinning the salad spinner (they were about two). I served the leaves they spun every night as part of dinner, and low-and-behold, they eventually started to eat salad leaves (without fuss or encouragement) and enjoy them. Now they absolutely love salad leaves, even the spicy ones like rocket and mustard greens.
I also always made sure there were a couple of ingredients in the salad I knew they liked (mixed in with the greens) which made the idea of salad a lot more appealing. The blueberries here may just be your draw card.
Please to remember to persist and offer salads in many ways – they will eventually come around and like my kids, enjoy eating them.
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit many specific dietary requirements.
For lots more sides and salad inspo, take a look at my hugely popular ebook ˜Well Nourished Sides and Salads’– where vegetables become the hero of the dish! It also includes lots of tips to get kids involved and loving their veggies. It’s great value at just $9.95, click HERE to take a look.
Blueberry, Rocket and Almond Salad
- 25 g rocket leaves -washed (1 cup)
- 10 snow peas
- ½ cup blueberries
- 1 cup quinoa -cooked
- 40 g flaked almonds (¼ cup) toasted
- 40 g feta cheese (¼ cup) cow feta or goat, crumbled
- 1 lemon/s (small) juice and zest
- 60 ml olive oil (¼ cup)
- 1 tsp red wine vinegar -or raspberry vinegar
- 1 tsp rice malt syrup or honey
- For the salad, combine the ingredients together in your salad bowl.
- For the dressing, shake the ingredients together in a jar.
- Dress the salad just prior to serving.