Baby spinach, broccoli, asparagus, blueberry, and strawberry salad

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  • 4 cups baby spinach
  • 1 avocado
  • 1 cup broccoli, without stems
  • 10 asparagus tips
  • ½ cup blueberries
  • 1 cup strawberries
  • 2 tbsp roasted sunflower seeds
  • Almond oil


  • ½ cup Greek yoghurt
  • 2 tbsp almond oil
  • 2 tbsp blue cheese
  • 1/3 lemon juice
  • Salt and pepper


First make the dressing; you can prepare it the night before and store it in the fridge if you want. Shred the blue cheese with the yoghurt, then add almond oil, lemon, salt, and pepper. Set aside.

For the salad, first boil the broccoli and asparagus cut into 3 parts, only for 2 minutes after the water boils. Then pour a dash of almond oil on a pan and sauté the broccoli. Remove from the pan, add another dash of oil and sauté the asparagus. Set aside.

Rinse and dry the baby spinach. Dice the avocado into medium cubes, so as not to mash it. Cut the strawberries into quarters.

To assemble, add the spinach, avocado, strawberries, asparagus, and broccoli. Sprinkle sunflower seeds over the salad. Pour the dressing on top. Mix and enjoy.