I’m still working my way through the Superfood Kitchen and haven’t found a recipe that I don’t like yet. This salad is simple and beautiful. The pickled onions are an added step, but well worth it. While I’ve enjoyed this salad in the heat of summer, it would be a perfect addition to meals year-round and pretty enough to take to a potluck or serve for guests. The ingredients aren’t hard to find, making this recipe a keeper for me. I sprinkled raw sunflower seeds, but besides that followed the recipe noted.
8 large handfuls baby spinach
1/2 C. Quick Pickled Onions**
1 avocado, pitted, peeled and cut into chunks
3 T. flaxseeds
In a large bowl, gently toss the spinach and several spoonfuls of the Mulberry-Mustard Dressing to evenly coat. Transfer the salad to serving plates and top with the onions, avocado and flaxseeds. Serves 4.
2/3 C. dried mulberries
3 T. Dijon mustard
1/2 C. apple juice
2 T. apple cider vinegar
In a blender, combine the mulberries, mustard, apple juice and apple cider vinegar until smooth Keep covered and refrigerated. Makes about 1 cup.
**Quick Pickled Onions
1 red onion, sliced as thinly as possible
2 C. apple cider vinegar
1/2 t. sea salt
Place the onion slices into a quart-size mason jar. Pour the vinegar on top and add the salt. Close the jar tightly and give it a good shake for 30 seconds. Press the onions back down until everything is submerged in the vinegar solution and let rest for 10 minutes. Drain the vinegar and squeeze the onions to remove any excess moisture.
Labeled as a superfood because they can help prevent macular degeneration and cataracts, are rich in antioxidants, boost the immune system, aid in digestive health and boost heart health as well as metabolism. Check out more benefits of this superfood here.