Summer Blueberry Basil Salad



Prep Time:




  • 6 cups arugula mix salad greens (about 5oz clam shell)
  • 1 cup fresh blueberries
  • 1 cup cooked quinoa
  • 1/2 cup walnut halves, toasted and chopped
  • 1 avocado, diced
  • 1/2 cup chickpeas
  • ¼ cup parmigiana-reggiano (optional)


  • 1/4 cup olive oil
  • 2 tablespoons lemon juice (or use red wine vinegar)
  • 1 teaspoon water
  • 1 garlic clove, minced
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon maple syrup (or honey)
  • 1/4 teaspoon sea salt
  • 1 cup fresh basil, chopped


  • In a large bowl, mix salad greens, blueberries, quinoa, walnuts, avocado, chickpeas and parmigiana-reggiano if using. In a separate bowl or jar, mix olive oil, lemon juice, water, garlic, mustard, maple syrup and salt. Mix (or shake if using a jar) until well combined. Add basil and mix gently to incorporate. Drizzle onto your salad generously or use the dressing within a few days.