My local market has big buckets of fresh blueberries for sale at the moment, so this salad was born from my need to use my berries at every given opportunity. This is a great side salad or a meal in itself.


When my kids were little they hated anything green and leafy. So I started giving them a turn of spinning the salad spinner (they were about two). I served the leaves they spun every night as part of dinner, and low-and-behold, they eventually started to eat salad leaves (without fuss or encouragement) and enjoy them. Now they absolutely love salad leaves, even the spicy ones like rocket and mustard greens.


I also always made sure there were a couple of ingredients in the salad I knew they liked (mixed in with the greens) which made the idea of salad a lot more appealing. The blueberries here may just be your draw card.


Please to remember to persist and offer salads in many ways – they will eventually come around and like my kids, enjoy eating them.



1 cup rocket leaves, washed

1 cup snow peas or snow pea sprouts

½ cup blueberries

1 cup quinoa, cooked

¼ cup flaked almonds, toasted

¼ cup cow feta or goat feta, crumbled



Juice and zest of one small lemon

Approx. double the quantity of extra virgin olive oil

1 teaspoon of red wine vinegar or raspberry vinegar

1 teaspoon of honey or rice malt syrup



  • For the salad, combine the ingredients together in your salad bowl.
  • For the dressing, shake the ingredients together in a jar.
  • Dress the salad just prior to serving.




Just omit the feta



Replace the almonds with toasted sunflower seeds


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