Black & Blue Spinach Salad

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! 😀

Black & Blue Spinach Salad

Recipe by Wendi’s AIP Kitchen – http://www.wendisaipkitchen.com Course: SaladsCuisine: AIP, PaleoDifficulty: Easy

Servings

2

servings

Prep time

20

minutes

Cooking time

0

minutes

This nutritious Black & Blue Spinach Salad is named for the berries on top. You can use it as a side salad, or add your favorite protein to make it a meal!

Ingredients

• 2 TBSP 2 fresh orange juice

• 1 TBSP 1 fresh lemon juice

• 3 TBSP 3 extra virgin olive oil

• 1/4 tsp 1/4 honey

• 1/4 tsp 1/4 sea salt

• 4 cups 4 baby spinach, loosely packed

• 1 1 “bulb” endive (looks like a tulip bulb!)

• 1/2 cup 1/2 petite diced jicama (peeled)

• 1 cup 1 fresh blackberries

• 1/2 cup 1/2 fresh blueberries

• (!)2 TBSP (!)2 chopped walnuts (Stage 2 reintroduction. For elimination phase of AIP, omit, or replace with sliced tigernuts, which are not nuts, but tubers.)

Directions

• In a small bowl, whisk together orange juice and lemon juice. Keep whisking as you drizzle in the olive oil. Add the honey and salt. Whisk again.
• Place spinach, endive and jicama in a large salad bowl. Toss with just enough dressing to moisten the leaves. (Serve the rest of the dressing at table.) Divide between two salad bowls. Scatter both kinds of berries and walnuts (if using) equally between the salads. Variation: Top with a protein (e.g.cooked chicken, tuna, sardines, etc.) to make it a meal.

We are a participant in the Amazon.com Services LLC Associates program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.