Full Disclosure: I participated in an Influencer Activation on behalf of Influence Central for the U.S. Highbush Blueberry Council. I received a stipend to facilitate my purchase for my review as well as a promotional item to thank me for my participation.
Blueberries are one of my favorite power foods. At just 80 calories per serving (one cup), they’re packed with vitamin C, vitamin K, and manganese and have 3.6 grams of fiber. I think it’s so important to get your vitamins from fresh, whole fruits whenever possible and blueberries at the top of my list of healthy foods. I teamed up with the U.S. Highbush Blueberry Council to promote their delicious fruit that’s available all year.
Of course I like fresh-picked blueberries during the summer best, but thankfully they’re available year round. As long as they’re on the sweeter side, I’m a fan of them no matter what season we’re in. Aside from eating them in their natural state, I love them in pancakes, quick breads, and muffins. But usually the aforementioned recipes are loaded with sugar, grains, and unhealthy fats — womp womp. But no worries, you can amp up your blueberries with just a couple ingredients to make this lovely fruit salad.
Blueberry Salad with Balsamic & Mint
- 1 cup blueberries
- 1 cup blackberries
- 2 tbsp. balsamic vinegar
- 2 tbsp. fresh mint leaves, chopped
Gently mix together blueberries and blackberries. Add balsamic vinegar and mint, then toss to combine.
Two steps and you’re done. It’s that simple. It’s a nice little afternoon snack that would be great with a cup of tea. And if you want this for a dessert treat, I suggest adding this to a scoop of vanilla ice cream or Greek yogurt. 😉
On another note, The U.S. Highbush Blueberry Council is hosting a sweepstakes through which you can enter to win a trip for two to LA for the Little Changes Kitchen Challenge alongside actress, author and TV host Alison Sweeney. Runners up may win one of four $500 Whole Foods or Lululemon gift cards for a refreshed pantry or workout wardrobe! Sweepstakes opens on January 1, 2015 and closes February 16, 2015! Enter at here.