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Gluten-Free Salad

Arugula, Spinach, Berries, & Quinoa Salad with Strawberry Dressing

Course Salad
Cuisine American
Keyword Dairy-Free, doTERRA Lemon Essential Oil, Gluten-Free Salad, Organic Baby Arugula, Organic Baby Spinach, Organic Blueberries, Organic Strawberries, quinoa, Vegan
Prep Time 20 minutes
Cook Time 15 minutes
Servings 4 people
Author Carolyn "Tippy"

Ingredients

For Salad Portion

  • 5 oz. container of mixed organic baby arugula and spinach
  • 6 oz. container of organic fresh blueberries
  • 1 1/2 cups organic fresh strawberries, hulled and sliced
  • 1 cup cooked organic white quinoa
  • 1 tbsp toasted sliced almonds

For Strawberry Dressing with doTERRA Lemon Essential Oil

  • 1/2 cup organic fresh strawberries, hulled and halved
  • 5 oz. container of So Delicious brand unsweetened plain coconut milk yogurt
  • 1 tbsp Dijon mustard
  • 1 tbsp raw apple cider vinegar
  • 1 tbsp raw cane sugar (or raw, unfiltered honey for non-vegan)
  • 1/4 tsp Kosher salt
  • 1/4 tsp ground white pepper
  • 4 drops doTERRA Lemon essential oil (or grated zest of 1 lemon)

Instructions

For Salad Portion

  1. Cook the quinoa according to package instructions and set aside to cool completely.

  2. Using a salad serving bowl or platter, add the quinoa, arugula and spinach mix, strawberries and blueberries. Garnish the salad with sliced almonds right before serving.

    Set the salad aside and prepare the dressing.

For the Strawberry Dressing

  1. Put all of the dressing ingredients, except the lemon essential oil or lemon zest, in a blender and blend on high speed until strawberries are well blended and become a nice pink pureed mixture.

  2. Pour the dressing into a small bowl or glass Mason jar.



  3. Then add the lemon essential oil or lemon zest to the dressing and stir until combined. Dressing yields 1 cup.



  4. Use ½ cup of dressing to toss with the salad and
    serve the remainder of dressing on the side.