Blueberries, broccoli and spinach are the trifecta of farmers market goodies. Enjoy this salad, which is power-packed with nutrients. Fiber, vitamin C, potassium and iron are just a few of the essential nutrients found in this recipe. Add some chicken or fish and you have a complete meal.
Ingredients
For salad:
8 oz. baby spinach 1 cup chopped broccoli 1/2 of one avocado ¼ cup blueberries ¼ cup crumbled feta cheese ¼ cup roasted sunflower seeds
For dressing:
½ cup plain nonfat Greek yogurt ¼ cup low-fat buttermilk Juice and zest of 1 lemon 1 teaspoon poppy seeds A few springs fresh dill and/or other herbs Freshly ground black pepper, to taste
Directions
Place the spinach, broccoli, avocado, blueberries, feta cheese and sunflower seeds in a large bowl or 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 also can be whisked in a bowl until combined.)
Pour dressing over salad and serve immediately.
Nutrition facts
Servings: 6 | Serving size: 1 cup | Calories: 100 | Total fat: 6g | Saturated fat: 1.2g | Trans-fat: 0g | Cholesterol: 5mg | Sodium: 105mg | Total carbohydrate: 8g | Dietary fiber: 3g | Total sugars: 3g | Protein: 6g | Potassium: 430mg | Phosphorous: 155 mg
Recipe courtesy of Michelle Eaton, C.D., Registered Dietitian, ThedaCare. Adapted from “The Mediterranean Diabetes Cookbook, 2nd Edition.”
The post Broccoli and Spinach Salad with Blueberries and Buttermilk Dressing appeared first on ThedaCare.
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