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A summery sweet salad with savory crunchy croutons and crisp cucumber

Serves 4


For the Dressing:

6oz fresh or frozen (defrosted) blueberries

1/4c olive oil

2tbsp honey or agave

zest and juice of 1 lemon

1tbsp water

dash salt


For the Cornbread Croutons:

1/4c gluten-free flour

1/2tsp baking powder

2tbsp sugar

1/4tsp salt

1 egg

1 ear of corn, kernels only

1/4c dry polenta

1/4c almond milk

melted coconut oil, or bacon grease or canola oil

For the Salad:

2 bunches spinach, washed & dried & trimmed

1lb chicken, grilled & sliced

1/2 english cucumber, halved & sliced

Preheat oven to 400 degrees. Grease an 8" cast iron skillet. Mix together all crouton ingredients in a small bowl--it should have the consistency of thick pancake batter. Pour into the skillet and smooth. Bake for 15min. Flip upside down onto a rack and let cool completely. Increase oven temperature to 450 degrees. Cut cornbread into fat cubes and toss in oil of choice. Lay in a single layer on a baking sheet and toast 5min, toss, then finish toasting another 3min or until golden brown. Let cool.

Puree together all the dressing ingredients and add into a large bowl. Toss spinach with the dressing then divide onto plates. Top with cucumber, chicken and croutons.

Don't do it.