Description
Blueberry Broccoli Spinach Salad is a colorful, crunchy, and creamy no-cook dish tossed in a tangy poppy seed ranch. Perfect for lunch, potlucks, or a refreshing side.
Ingredients
• 4 oz baby spinach
• 1/2 cup chopped raw broccoli
• 1/2 avocado, diced
• 1/4 cup fresh blueberries
• 1/4 cup crumbled feta cheese
• 2–4 tbsp dried cranberries
• 2–4 tbsp roasted sunflower seeds (unsalted)
• Black pepper to taste
• 1/2 cup plain Greek yogurt
• 1/4 cup buttermilk
• 1/4 cup mayonnaise
• 1 garlic clove, minced
• 1/2 tsp lemon juice or vinegar
• 1 tsp poppy seeds
• 1/2 tsp dried parsley
• 1/2 tsp dried dill
• 1/4 tsp onion powder
• 1/4 tsp paprika
• 1/4 tsp garlic powder
• 1/8 tsp sea salt
• 1/8 tsp black pepper
Instructions
1. In a small bowl, whisk together yogurt, buttermilk, mayo, garlic, lemon juice, herbs, spices, and poppy seeds to make the dressing. Refrigerate to chill.
2. In a large bowl, combine spinach, broccoli, blueberries, avocado, cranberries, feta, and sunflower seeds.
3. Drizzle with dressing and toss gently. Add black pepper to taste and serve immediately.
Notes
– Wait to add avocado until just before serving to prevent browning.
– Store salad and dressing separately for best texture.
– Add grilled chicken or chickpeas for extra protein.
– Use vegan yogurt and cheese to make it dairy-free.
– Best consumed within 24 hours if dressed.
- Prep Time: 15
- Method: No-Cook
- Cuisine: American