Blueberry and Arugula Salad with a Lemon Ginger Vinaigrette

Paired with the nutrient-packed blueberry, this is a super nutrient-dense power salad!

I love the flavor that comes from combining blueberries and arugula. Arugula has a peppery, almost bitter taste and goes great with blueberries and goat cheese. Arugula is packed full of nutrients, but I was not aware of how much calcium, potassium, and vitamin A this green has! This tiny leaf is far from tiny in providing our bodies with the nutrients we need. 

If arugula is not your cup of tea, spinach can easily be substituted. Blueberries and spinach pair really well together too! If you are not a blueberry fan, any berry can be substituted. The dressing can also be omitted, or the ingredients can be tailored to your liking. I am a huge fan of the ginger taste, myself. This salad tastes great with just a drizzle of honey on top. What makes this salad such an overall nutritious powerhouse is that it is rich in potassium, iron, and calcium, and really packs a punch of Vitamin C for your immune health.

To make this recipe Low-FODMAP, omit the honey from the recipe. The rest of the ingredients are considered to be low in FODMAPs. If lemon juice is a trigger for your GERD or acid reflux, consider using the zest of the lemon instead. This is a well-known, tolerated alternative to lemon juice.

A couple of notes for the recipe: With this salad, we are going to start by toasting the almonds. Toasting the almonds brings out more of their aroma and flavor. If almonds are not to your liking, any nut can be substituted. The almonds will start releasing their oils and fill your kitchen with a beautiful scent! But, these will burn fast so keep an eye on them. Also, if you’d like- add grilled chicken or shrimp to the salad for some extra protein to make it a meal!