A lot of people think of blueberry muffins or blueberry pie when it comes to including them in a recipe. But we think they’re so delicious in their natural state we thought we’d share a recipe where you use them in a salad.

Blueberry and radish salad


  • 1 cup blueberries
  • 6 large Radishes
  • 2 turnips
  • 3 spears of asparagus


  • 1/4 cup olive oil
  • 1 ttbsp of lemon zest
  • 1 tbsp apple cider vinegar
  • 1/2 tsp salt
  • 1 tsp of fermented mustard
  • 1 tsp coconut nectar
  • 1 tbsp poppy seeds
  • kale sprouts for garnish


For the dressing place everything in a jar and shake vigorously. Cut the radish and turnips into very fine rounds. Cut each spear of asparagus into very finely julienne pieces. Place the cut veggies in a bowl and pour over the dressing. Let marinate for a good few hours. Mix through the blueberries just before serving.

This recipe was compliments from Veet’s Cusine