Blueberry Broccoli Spinach Salad
A fresh and vibrant salad combining spinach, broccoli, blueberries, and sunflower seeds, perfect for a light meal or a side dish.
Ingredients
Salad Ingredients
- 4 cups baby spinach leaves Fresh or washed baby spinach is preferred.
- 1 cup broccoli florets, lightly steamed or raw Chop if using raw; steam until just tender for best flavor.
- 1 cup fresh blueberries Use ripe blueberries for optimal taste.
- 1 unit avocado, diced Adds creaminess to the salad.
- 1/2 cup dried cranberries Can substitute with raisins if desired.
- 1/2 cup crumbled feta cheese Can substitute with goat cheese for a twist.
- 2 tablespoons sunflower seeds For added crunch and flavor.
Dressing Ingredients
- 2 tablespoons olive oil Extra virgin olive oil is recommended.
- 1 tablespoon lemon juice Freshly squeezed lemon juice enhances flavor.
- to taste salt and pepper Adjust according to personal preference.
Instructions
Preparation
- Wash the baby spinach, broccoli, and blueberries thoroughly.
- If using raw broccoli, chop it into small florets. If steaming, steam until just tender and let cool.
- In a large salad bowl, combine the spinach, broccoli, blueberries, diced avocado, cranberries, and crumbled feta.
Dressing
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper to create the dressing.
Assembly
- Drizzle the dressing over the salad and toss gently to combine.
- Top with sunflower seeds before serving.
Notes
Serve this salad chilled or at room temperature. It's great as a side dish with grilled chicken or fish, or as a light lunch. Store in an airtight container in the refrigerator for best freshness. Leftover dressing should be kept separate.