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This simple and easy meal prep Superfood Salad with Lemon Balsamic Vinaigrette is just one of the many great recipes from Toby Amidor's new cookbook "Smart Meal Prep For Beginners"

Superfood Salad with Lemon Balsamic Vinaigrette

A delicious and healthy superfood salad that's easy for weekly meal prep
Prep Time 15 minutes
Cook Time 3 minutes
Total Time 18 minutes
Servings 2 servings
Author Amee


  • For the Salad:
  • 2 large eggs
  • 2 tablespoons lemon-balsamic vinaigrette
  • 1 cucumber cut into 1/2-inch coins, then quartered
  • 1 carrot peeled and cut into 1/2-inch coins, then quartered
  • 1/4 small red onion thinly sliced
  • 1 cup fresh blueberries
  • 2 1/2 cups baby spinach
  • 1/4 cup roasted unsalted sunflower seeds

For the Vinaigrette: 

  • 3 tablespoons balsamic vinegar
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon gluten-free Dijon mustard
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 2/3 cup extra-virgin olive oil


  • 1. Hard-boil the eggs by placing them in a medium pot and covering them with water. Over high heat, bring the water to a boil. Cook the eggs for 3 minutes, then remove the pot from the heat, cover, and let stand for 15 minutes. Drain the water and place the eggs in a bowl of ice water until completely cool, about 10 minutes. Peel the eggs and slice lengthwise.
  • 2. Into each of 2 widemouthed glass mason jars, layer in the following order: 2 tablespoons of Lemon-Balsamic Vinaigrette at the bottom followed by half of the cucumber, carrot, eggs, red onion, blueberries, and baby spinach, and 2 tablespoons of sunflower seeds. If you don’t have mason jars, you can use widemouthed glass or plastic containers, in which case add the ingredients in any order that you like but store the dressing separately.
  • Storage: Place airtight containers in the refrigerator for up to 5 days.
  • For the Vinaigrette: 
  • In a small bowl, whisk together the balsamic vinegar, lemon juice, mustard, salt, and pepper. Slowly drizzle the olive oil into the mixture, whisking to incorporate.


TOBY’S TIP: If using containers instead of mason jars, divide the dressing into 2-tablespoon servings and store on the side.