CALORIE COUNT: 239
I love the very idea of this salad—the pop of blueberries, the sweet tarragon, the rich crunch of walnut. It’s something to toss together on a long, hot day. No mess, no fuss, just great.
Serves 2
Vinaigrette
2 teaspoons peanut oil
2 teaspoons cider vinegar
Zest of 1/2 lemon, in curls
1 tablespoon fresh tarragon leaves
Salt and pepper
Salad
7 ounces/200g baby spinach leaves
Scant 2 ounces/50g walnut halves, slightly broken
31/2 ounces/100g fresh blueberries
Prepare the vinaigrette. Combine the spinach, walnuts, and blueberries and dress.
NB
EATING BLUEBERRIES SEEMS TO OFFER NEUROPROTECTION AGAINST SLOW AGE-RELATED COGNITIVE AND MOTOR DECLINE.4
For extra bulk and texture, add 31/2 ounces/100g cooked and seasoned green lentils and a tangle of sautéed thinly sliced red onion (add 159 calories, or 80 per serving).