Indulge in this refreshing and nutritious salad that combines the sweetness of blueberries, the creaminess of avocado, and the crunchiness of broccoli, all topped with a delightful poppyseed ranch dressing!
Ingredients:
2 cups fresh spinach leaves
1 cup broccoli florets, chopped
1 avocado, diced
1/4 cup dried cranberries
1/4 cup feta cheese, crumbled
1 tablespoon poppy seeds
For the Poppyseed Ranch Dressing:
1/2 cup plain Greek yogurt
1/4 cup buttermilk
1 tablespoon apple cider vinegar
1 tablespoon honey
1 tablespoon poppy seeds
1 teaspoon dried dill
1/2 teaspoon garlic powder
Salt and pepper, to taste
Instructions:
Prepare the Salad Base:
In a large salad bowl, add the fresh spinach leaves as the base.
Top with chopped broccoli florets, fresh blueberries, diced avocado, and dried cranberries.
Make the Dressing:
In a small mixing bowl, whisk together the Greek yogurt, buttermilk, apple cider vinegar, honey, poppy seeds, dried dill, garlic powder, salt, and pepper until smooth and well combined.
Assemble the Salad:
Drizzle the poppyseed ranch dressing over the salad.
Sprinkle with crumbled feta cheese and poppy seeds for an extra crunch.
Serve:
Toss the salad gently to coat the ingredients with the dressing.
Serve immediately as a refreshing side dish or a light main course.
Tips:
Add-Ins: For extra protein, you can add grilled chicken or chickpeas to the salad.
Storage: Store the salad and dressing separately in the refrigerator for up to 2 days. Assemble just before serving for freshness.
Variations: Substitute the feta cheese with goat cheese or blue cheese for a different flavor profile.
Enjoy this vibrant and flavorful blueberry broccoli salad with poppyseed ranch at your next meal! 
