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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.
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
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Step-By-Step Instructions:
- Place the spinach, broccoli, avocado, blueberries, feta cheese, and sunflower seeds in a large bowl or in a large platter.
- 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.)
- Pour dressing over salad and serve immediately.
Nutrition facts
6 Servings
-
Serving Size
1 cup
- Amount per serving Calories 100
-
Total Fat
6g
- Saturated Fat 1.2g
- Trans Fats 0g
- Cholesterol 5mg
- Sodium 105mg
-
Total Carbohydrate
8g
- Dietary Fiber 3g
- Total Sugars 3g
- Added Sugars 0g
- Protein 6g
- Potassium 430mg
- Phosphorous 155mg
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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