Blueberry Superfood Salad
Per Portion: Not Available
Ingredients:
Yields 4 portions

Ingredients
  • 2 cups (200 g) Raw kale, stem removed and chopped
  • 1.5 cups (225 g) B.C Blueberries, fresh or frozen
  • 1.5 cups (225 g) Cooked quinoa, cooled (2/3 cup uncooked quinoa)
  • 1 cup (150 g) Raw beet, peeled and grated
  • 3 tbsp (30 g) Hemp hearts
  • ⅓ cup (80 ml) Flax lemon vinaigrette (see recipe below)
  • ¼ cup (35 g) Sunflower seeds
Flax Lemon Vinaigrette: Yields 1/3 cup
  • 3 tbsp (45 ml) Flax seed oil
  • 2 tbsp (30 ml) Lemon juice
  • 1 tbsp (15 ml) Fresh parsley, finely chopped
  • 1 tsp (5 ml) Honey
  • 1 tsp (5 ml) Lemon zest, finely grated
  • 1 tsp (5 ml) Pepper
  • ½ tsp (2.5 ml) Salt
  • ¼ tsp (1.5 ml) Turmeric powder (optional)

Directions:
Vinaigrette
• In a bowl, whisk together, lemon juice, parsley, honey, lemon zest, pepper, salt, and turmeric.
• Slowly drizzle in the flax seed oil until emulsified.

Salad
• In a bowl combine kale, blueberries, cooled quinoa, grated beet, hemp hearts and flax lemon vinaigrette.
• Top with sunflower seeds.
© 2009 BC Blueberry Council
275 - 32160 South Fraser Way, Abbotsford, BC V2T 1W5
Tel: 604 864 2117 Fax: 604 864 2197 Email:info@bcblueberry.com