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Broccoli and Spinach Salad with Blueberries and Buttermilk Dressing

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How to Make Broccoli and Spinach Salad with Blueberries and Buttermilk Dressing

 


I decided to offer this an antioxidant-infused snack prior to class and wanted you all to have it in hand for quick meals. Try adding leftover chicken, fish, or quinoa to make a complete meal.

Find this recipe and more in the second edition our best-selling cookbook, The Mediterranean Diabetes Cookbook. To order directly from the American Diabetes Association, click here.

 


15 min prep time


6servings


1 cup

Print Recipe >

Step-By-Step Instructions:

  1. Place the spinach, broccoli, avocado, blueberries, feta cheese, and sunflower seeds in a large bowl or in a large platter.
  2. Place yogurt, buttermilk, garlic, lemon juice and zest, poppy seeds, herbs, and pepper in a blender and blend to combine. (If not using a blender, ingredients can also be whisked in a bowl until combined.)
  3. Pour dressing over salad and serve immediately.
Veggie Rich
Low Carb
Low Sodium
Mediterranean
Sides
Salads
No Cook
Lunch
Dinner
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Nutrition facts

6 Servings



  • Serving Size

    1 cup


  • Amount per serving



    Calories





    100

  • % Daily value*

  • Total Fat
    6g

    8%

    • Saturated Fat
      1.2g

      6%
    • Trans Fats
      0g

  • Cholesterol
    5mg

    2%

  • Sodium
    105mg

    5%

  • Total Carbohydrate
    8g

    3%

    • Dietary Fiber
      3g

      11%
    • Total Sugars
      3g

  • Protein
    6g

  • Potassium
    430mg
    9%

Ingredients

baby spinach
1/2 lbs

chopped broccoli
1 cup

avocado
1/2

blueberries
1/4 cup

crumbled feta cheese
1/4 cup

roasted sunflower seeds
1/4 cup

Plain Nonfat Greek yogurt
1/2 cup

low-fat buttermilk
1/4 cup

juice and zest of 1 lemon
1

Poppy Seeds
1 tsp

fresh dill and/or other herbs
a few sprigs

freshly ground black pepper
to taste

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