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Broccoli and Spinach Salad with Blueberries and Buttermilk Dressing
15 min prep time
6servings
Recipe by
Amy Riolo
Source
The Mediterranean Diabetes Cookbook, 2nd Edition
Photo by
Renee Comet
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.
15 min prep time
6servings
1 cup
Print Recipe >
Step-By-Step Instructions:
-
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.
Nutrition facts
6 Servings
-
Serving Size
1 cup
- Amount per serving Calories 80
- % Daily value*
-
Total Fat
4.5g
6%
- Saturated Fat 1.5g 8%
- Trans Fats 0g
- Cholesterol 5mg 2%
- Sodium 130mg 6%
-
Total Carbohydrate
7g
3%
- Dietary Fiber 3g 11%
- Total Sugars 2g
- Added Sugars 0g 0%
- Protein 5g
- Potassium 400mg 9%
Ingredients
baby spinach
1/2 lbs
broccoli (chopped)
1 cup
avocado
1/2 med
blueberries
1/4 cup
feta cheese (crumbled)
1/4 cup
pumpkin or sunflower seeds (roasted)
1/4 cup
Plain Nonfat Greek yogurt
1/2 cup
low-fat buttermilk
1/4 cup
lemon juice
2 tbsp
Poppy Seeds
1 tsp
fresh dill and/or other herbs
a few sprigs
freshly ground black pepper
1/4 tsp
lemon zest
2 tsp
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