Blueberry salad with sundried tomato crumble by Irina Verwer

A gorgeous, filling and quick salad for sunny days

Somewhere in between offering yogic coaching sessions to a few yoga teachers, leading a workshop in Leeuwarden, staying in touch with my family and friends, teaching a few private classes in a row and offering Ayurvedic consultations through Skype, I found myself craving something grounding yet light enough to fit the warm weather we’re having at this moment.
Something nourishing, salty yet sweet. Something not too cooling, yet not too warming as well. Something that’s easy to make yet will keep me satisfied for hours.

Enter this blueberry salad with sundried tomato crumble.

You can play with the ingredients here: use more walnuts for a more filling salad, use fresh basil, cilantro and mint for a cooling effect or add some marinated tempeh for more protein.

Ingredients

2 – 3 hands spinach
2 small or 1 large sweet potato(es)
3 – 4 sundried tomatoes
¼ cup walnuts
1 hand blueberries
¼ tsp chipotle powder
¼ tsp cinnamon
salt to taste
1 tsp olive oil
½ tsp lemon juice

Preperation

Wash, drain and rinse the spinach. Cut in smaller pieces if you wish. Place in one or two bowls, depending on how hungry you are.
Cut the sweet potato(es) in smaller cubes and steam until tender. Place on top of the spinach.
Using a food processor or a sharp knife, chop the sundried tomatoes and walnuts into small pieces. Mix those pieces together and sprinkle on your salad. Add the blueberries.
Sprinkle the chipotle powder and cinnamon on top. Add salt to taste, if necessary (taste to check if you’d like to). Drizzle with olive oil and lemon juice.
Serve & enjoy.

Text: Irina Verwer
Photo: Irina Verwer