It’s hot in Los Angeles today with temperatures that feel like summertime and there’s no better day to indulge on a delightful salad. A fresh combination of ingredients that taste so lovely together like blueberries, radishes and leafy spinach make a nice meal and are packed with tons of flavor. I enjoy a good mix of something sweet like berries with slightly bitter notes of arugula or spinach, and a bit of spice from crunchy radishes or radicchio — all tossed together in one bowl.
I eat spinach all year long and this hardy green is slightly more flavorful in the spring and summer months, but I enjoy it in so many ways because it can hold up to other ingredients. Whether you eat it sauteed in a pan with lemon and garlic, or tossed in a warm vinaigrette, spinach is a vegetable that’s super versatile. It’s light, sweet and super refreshing, and especially nice tossed with a vinaigrette made with pantry ingredients and a spoonful of yogurt for creaminess. I think this salad makes the perfect meal, and can be tossed with grilled chicken for added protein. Enjoy the many flavors of the season.
4 cups baby spinach leaves
1 cup fresh blueberries
6 radishes sliced, any variety
3 spring onions, sliced
1/4 cup red wine vinegar
2 tablespoons plain yogurt
1 teaspoon Dijon mustard
1 teaspoon granulated sugar
1 clove garlic, minced
1/4 cup sunflower or vegetable oil
pinch of salt & pepper
- In a large salad bowl, add spinach, blueberries, radishes and spring onions.
- In a jar with fitted lid, add all Vinaigrette ingredients, shake until combined. Add 1 tablespoon of cool water, shake again. Add more to thin if necessary.
- Pour vinaigrette over salad and toss to coat leaves. Serve immediately. Enjoy!