Blueberry Broccoli Spinach Salad
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Peas and Crayons · by Jenn Laughlin - Peas and Crayons★ 4.9 (48)

Blueberry Broccoli Spinach Salad

NUTRITION · PER SERVING10M COOK
CAL 27%·PRO 31%
CARBS 33G25% OF CAL
8G FIBER20G SUGAR5G OTHER
FAT 41G68% OF CAL
9G SAT32G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A fresh spinach and broccoli salad with blueberries, avocado, and cheese tossed in a creamy poppyseed ranch dressing. Sweet and savory with satisfying crunch, it works as a light main or side.

mainamericansaladgluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 2
  • 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))
  • 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
PREP
10M
SODIUM
538MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.