Superfood Salad with Lemon-Balsamic Vinaigrette
Servings Prep Time
4people 15minutes
Cook Time
Servings Prep Time
4people 15minutes
Cook Time
  • 2large eggs
  • 2tablespoons Lemon-Balsamic Vinaigrette(recipe below)
  • 1medium cucumbercut into 1/2-inch coins, then quartered
  • 1medium carrotpeeled and cut into 1/2-inch coins, then quartered
  • 1/4small red onionthinly sliced
  • 1cup fresh blueberries
  • 2 1/2cups baby spinach
  • 1/4cup roasted unsalted sunflower seeds
Lemon-Balsamic Vinaigrette
  • 3tablespoons balsamic vinegar
  • 2tablespoons freshly squeezed lemon juice
  • 1teaspoon gluten-free Dijon mustard
  • 1/2teaspoon salt
  • 1/4teaspoon freshly ground black pepper
  • 2/3cup extra-virgin olive oil
  1. To make the vinaigrette: In a small bowl, whisk together the balsamic vinegar, lemon juice, mustard, salt, and pepper. Slowly drizzle the olive oil into the mixture, whisking to incorporate.
  2. Hard-boil the eggs by placing them in a medium pot and covering them with water. Over high heat, bring the water to a boil. Cook the eggs for 3 minutes, then remove the pot from the heat, cover, and let stand for 15 minutes. Drain the water and place the eggs in a bowl of ice water until completely cool, about 10 minutes. Peel the eggs and slice lengthwise.
  3. Into each of 2 widemouthed glass mason jars, layer in the following order: 2 tablespoons of Lemon-Balsamic Vinaigrette at the bottom followed by half of the cucumber, carrot, eggs, red onion, blueberries, and baby spinach, and 2 tablespoons of sunflower seeds. If you don’t have mason jars, you can use widemouthed glass or plastic containers, in which case add the ingredients in any order that you like but store the dressing separately.