Ingredients
Scale
- 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 plain Greek yogurt or sour cream
- ¼ cup buttermilk (extra if desired)
- ¼ cup good quality mayonnaise
- 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)
- â…› tsp sea salt
- â…› tsp black pepper
Instructions
- 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.
Notes
- For extra crunch, lightly toast the sunflower seeds before adding.
- Substitute feta with goat cheese or blue cheese for a flavor twist.
- This salad pairs wonderfully with grilled chicken or fish for added protein.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian