This nutritious Black & Blue Spinach Salad gets its name from the berries on top. You can use it as a side salad, or add your favorite protein to make it a meal!
Spring is peeking out from around the corner, and I’m in the mood to lighten up my food. Lately, I’ve been really into salads of all kinds, and I want to share this one with you!
I challenge myself to get the most diverse diet I can tolerate (both in my gut and taste-wise!). This salad contains a couple of ingredients that you may not normally have in your diet. I mean, when was the last time you crunched on some raw jicama, sliced up a bulb of endive, or ate a raw blackberry? Yeah, me too. But we owe it to our gut health to eat a broad spectrum of fruits and vegetables. My friends, it’s time to get out of our sweet potato rut! 😆
Some other dishes with uncommon ingredients
- Picadillo – uses chayote squash
- Jicama Street Tacos – Sliced jicama taco shells (This one comes with a funny video…)
- Southwest Spinach Salad – Roasted plantains, and jicama(!)
Can you spot the reintroduction?
The eagle-eyed among you probably noticed nuts on the top of this salad. Yes, those are walnuts, a Stage 2 reintroduction. If you are in the elimination phase of AIP, omit them, or replace with sliced tigernuts, which are not nuts, but tubers.
I hope you enjoy alllllll the colors in your food. As always, I’m wishing you great love and deep healing.
P.S. Have you signed up for my (free) monthly magazine? Here’s the link to my home page. Plop your email address into the signup in the sidebar! 😀
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