This colorful salad is perfect to make for the 4th of July season, for Summer festivals or just for yourself at home! It’s full of vitamins and minerals and healthy fats, so whip it up today!
Prep Time: 10 minutes
Cooking Time: 0 minutes
2 tablespoons avocado oil
1 tablespoon apple cider vinegar
1 teaspoon sea salt
½ teaspoon black pepper
1 teaspoon dried oregano
1 cup fresh blueberries
1 cup cherry tomatoes, quartered
1 cup jicama, diced
½ cup roasted bell peppers, diced
2 cups baby spinach, chopped
Whisk avocado oil, apple cider vinegar, sea salt, black pepper and dried oregano in a large bowl until well combined.
Gently fold in the remaining ingredients.
Serve between 4, storing any leftovers in a glass container in the fridge for up to 5 days.
Net Carbs: 8