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.
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- Prep time
- 15 min
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- Servings
- 6 Servings
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- Serving size
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1 cup
Ingredients
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baby spinach
- 1/2 lbs
- 227 g
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chopped broccoli
- 1 cup
- 1 cup
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avocado
- 1/2
- 1/2
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blueberries
- 1/4 cup
- 1/4 cup
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crumbled feta cheese
- 1/4 cup
- 1/4 cup
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roasted sunflower seeds
- 1/4 cup
- 1/4 cup
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Plain Nonfat Greek yogurt
- 1/2 cup
- 1/2 cup
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low-fat buttermilk
- 1/4 cup
- 1/4 cup
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juice and zest of 1 lemon
- 1
- 1
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Poppy Seeds
- 1 tsp
- 1 tsp
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fresh dill and/or other herbs
- a few sprigs
- a few sprigs
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freshly ground black pepper
- to taste
- to taste
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-
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Directions
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Place the spinach, broccoli, avocado, blueberries, feta cheese, and sunflower seeds in a large bowl or in a large platter.
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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.)
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Pour dressing over salad and serve immediately.