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.
💗,
Wendi
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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