• Prep Time: 10 min
  • Cooking Time: 0 min
  • Serves: 2

Blueberry Broccoli Spinach Salad

  • Recipe Submitted by on

 Ingredients List

  • FOR THE SALAD:
  • 4 oz fresh baby spinach
  • 1/2 cup chopped broccoli
  • 1/2 a ripe avocado
  • 1/4 cup blueberries
  • 1/4 cup crumbled feta cheese
  • 2-4 TBSP dried cranberries
  • 2-4 TBSP roasted sunflower seeds (I used unsalted)
  • black pepper, to taste (optional)
  • POPPYSEED RANCH DRESSING:
  • 1/2 cup of plain greek yogurt or sour cream
  • 1/4 cup of buttermilk (extra if desired)
  • 1/4 cup good quality mayonnaise (homemade or store bought)
  • 1 clove garlic
  • 1/2 tsp lemon juice or white vinegar
  • 1 tsp poppy seeds
  • 1/2 tsp dried parsley
  • 1/2 tsp dried dill
  • 1/4 tsp onion powder
  • 1/4 tsp paprika
  • 1/8-1/4 tsp garlic powder, to taste
  • 1/8 tsp sea salt
  • 1/8 tsp black pepper

 Directions

Start with the dressing (skip if using premade)
Ranch dressing always tastes it’s absolute best made ahead of time. Whisk and chill for a few hours before serving or make things simple by tossing it together the night before.
Peel 1 clove of garlic, then smash and mince it into a paste.
Season with salt.
Combine salted garlic paste with remaining dressing ingredients and whisk well.
Pop in the fridge to chill for a few hours for flavors to set.
Wash + dry spinach.
Combine with broccoli, blueberries, dried cranberries, avocado, feta cheese, and sunflower seeds.
Toss with dressing and serve.
Season with black pepper, to taste.

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