Description
This Blueberry Broccoli Spinach Salad is a vibrant and nutritious dish perfect for any occasion.
Ingredients
Scale
- 4 oz fresh baby spinach
- ½ cup chopped broccoli
- ¼ cup blueberries
- ¼ cup crumbled feta cheese
- ½ ripe avocado, diced
- 2–4 tbsp roasted sunflower seeds (unsalted)
- 2–4 tbsp dried cranberries
- Optional: black pepper to taste
Instructions
- Start by preparing the poppy seed ranch dressing, as it requires some chilling time. In a medium bowl, combine the minced garlic, lemon juice, and sea salt. Give it a good mix, ensuring that the garlic is well-seasoned. Next, add in the plain Greek yogurt (or sour cream), mayonnaise, and buttermilk. The buttermilk adds creaminess while keeping the dressing light. Using a whisk, beat the ingredients together until the mixture is smooth and well combined. For added flavor, stir in the poppy seeds, dried parsley, dried dill, onion powder, paprika, garlic powder (to taste), and black pepper. Once well-mixed, cover the dressing and place it in the refrigerator to chill while you prepare the salad.
- Now that your dressing is chilling, it’s time to prep the salad. Begin by washing the baby spinach leaves under running water, gently separating them to ensure they are clean. After washing, use a salad spinner to dry them properly, or pat them dry with clean kitchen towels. Next, chop the broccoli into bite-sized pieces, making it easier to enjoy with each forkful. Dice the ripe avocado into cubes and set aside. Now you’re ready to combine the fresh ingredients!
- In a large salad bowl, add in the dried spinach leaves, chopped broccoli, diced avocado, blueberries, dried cranberries, crumbled feta cheese, and roasted sunflower seeds. Drizzle the chilled poppy seed ranch dressing generously over the salad and toss gently to ensure even coating without bruising the delicate spinach and avocado. If desired, season with a pinch of black pepper to enhance the flavors before serving immediately, either as a side dish or as a light main course.
Notes
For the freshest taste, enjoy the salad right after tossing it; leftovers can wilt and lose their crunch.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
Nutrition
- Calories: Approx. 250 kcal
- Sodium: 350 mg
- Protein: 6 g