RECIPE: This Salad Tastes Like Spring In A Bowl

by The Z Living Editors
  • Total Time: 10 Mins
  • Cook: Mins
  • Prep: 10 Mins
  • Serves: 2
  • Level: Beginner

The advent of spring means that farmers markets are soon-to-be stocked with a fresh array of fruits and veggies, and what better way to showcase 'em than in a salad?! We'll be eating this one from chef Jeff Henderson of our popular cooking show Flip My Food straight through summer.

Try it yourself! Chef Jeff loaded up fresh spinach and other greens with avocados, blueberries, and more, all with plenty of fiber and nutrients, topped with a tasty poppy seed dressingCheck out more about Flip My Food with Chef Jeff here and find out where to watch the show. 


  • 6 cups fresh baby spinach or other greens, stems removed
  • 1 pint fresh blueberries
  • 1 ½ avocado, diced
  • 2 ½ ounces Gorgonzola cheese, crumbled
  • ¼ cup walnuts, toasted
  • ½ red onion, thinly sliced
  • Optional: Add peaches, apples, or other fruit too!
Poppy Seed Dressing
  • ½ cup avocado oil
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons pure local honey
  • 1 tablespoons poppy seeds
  • 1 pinch of ground dry mustard
  • Sea salt to taste
  • Fresh ground black pepper to taste


  1. For the dressing, shake all ingredients together in a mason jar.
  2. Gently toss all ingredients together until combined. Drizzle with desired amount of dressing. Serve immediately.
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