Ingredients:
4 oz fresh baby spinach
½ cup chopped broccoli
½ a ripe avocado, diced
¼ cup blueberries
¼ cup crumbled feta cheese
2-4 TBSP dried cranberries
2-4 TBSP roasted sunflower seeds (unsalted)
Black pepper to taste (optional)
Poppy Seed Ranch Dressing:
½ cup of plain Greek yogurt or sour cream
¼ cup of buttermilk (extra if desired)
¼ cup good quality mayonnaise (homemade or store-bought)
1 clove garlic, minced
½ tsp lemon juice or white vinegar
1 tsp poppy seeds
½ tsp dried parsley
½ tsp dried dill
¼ tsp onion powder
¼ tsp paprika
⅛-¼ tsp garlic powder (to taste)
⅛ tsp sea salt
⅛ tsp black pepper
Directions:
Prepare the dressing: Combine the minced garlic, lemon juice, and salt. Add Greek yogurt, buttermilk, mayonnaise, poppy seeds, parsley, dill, onion powder, paprika, garlic powder, salt, and pepper. Whisk thoroughly and refrigerate to blend flavors.
Salad preparation: Wash and dry spinach. In a large bowl, combine spinach, broccoli, avocado, blueberries, cranberries, feta cheese, and sunflower seeds.
Serve: Toss the salad with the chilled dressing. Season with black pepper to taste.
Prep Time: 15 minutes
Chill Time: 2 hours
Total Time: 2 hours 15 minutes
Kcal: Approx. 300 kcal per serving
Servings: 4