Broccoli and Spinach Salad with Blueberries and Buttermilk Dressing

Broccoli and Spinach Salad with Blueberries and Buttermilk Dressing
Source: The Mediterranean Diabetes Cookbook, 2nd Edition. Recipe Credit: . Photo Credit: Renee Comet.

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.


  • Prep time
    15 min
  • Servings
    6 Servings
  • Serving size
    1 cup
Nutrition Facts

Nutrition Facts

6 Servings

  • Serving Size
    1 cup
  • Amount per serving Calories 100

  • Total Fat 6g
    • Saturated Fat 1g
    • Trans Fat 0g
  • Cholesterol less than 5mg
  • Sodium 105mg
  • Total Carbohydrate 8g
    • Dietary Fiber 3g
    • Total Sugars 3g
  • Protein 6g
  • Potassium 430mg
  • Phosphorus 160mg

Choices/Exchanges: 1/2 Carbohydrate, 1 1/2 Fat



  • baby spinach
    1/2 lbs
  • chopped broccoli
    1 cup
  • avocado
  • 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
  • poppy seeds
    1 tsp
  • fresh dill and/or other herbs
    a few sprigs
  • freshly ground black pepper
    to taste


  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.