Blueberry Broccoli Spinach Salad

​By www.dishwithdina.com

Ingredients:

FOR THE SALAD:
● 4 oz fresh baby spinach
● 1/2 cup chopped broccoli
● 1/2 of a ripe avocado
● 1/4 cup blueberries
● 1/4 cup crumbled feta cheese
● 2-4 Tbsp dried cranberries
● 2-4 Tbsp roasted sunflower seeds
● black pepper, to taste

​FOR THE DRESSING:
● 1/2 cup of plain greek yogurt or sour cream
● 1/4 cup of buttermilk (extra if desired)
● 1/4 cup good quality mayonnaise
● 1 clove garlic
● 1/2 tsp lemon juice or white vinegar
● 1 tsp poppy seeds
● 1/2 tsp dried parsley (can use Italian 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

Instructions:
1. Start with the dressing
2. Ranch dressing always tastes it’s absolute best made ahead of time. Whisk and chill for a few hours before
serving or make things simple by tossing it together the night before.
3. Peel 1 clove of garlic, then smash and mince it into a paste.
4. Season with salt.
5. Combine salted garlic paste with remaining dressing ingredients and whisk well.
6. Pop in the fridge to chill for a few hours for flavors to set.
7. Wash and dry spinach.
8. Combine with broccoli, blueberries, dried cranberries, avocado, feta cheese, and sunflower seeds.
9. Toss with dressing and serve.

Spotlight ingredients
● Broccoli: Great source of vitamin B1, magnesium, omega-3 fatty acids and protein
● Spinach: Great source of vitamin K, folate and iron

A collaboration with
www.dishwithdina.com