Katogonic Diet "Blueberry Broccoli Spinach Salad"

Blueberry Broccoli Spinach Salad

Though it looks one it's upright out of a foodie bistro, this apiculate (and winged) salad is easily tangled unitedly with piano a few flavoursome ingredients at dishonorable! Snag your go to pre-made masking or try my homespun poppyseed farm!


Oh and I'm totally present motivator points to anyone who adds player veggies to their glob. Work and smelling cupcake stickers for all of you!


  • 1/2 cup chopped broccoli
  • 4 oz fresh baby spinach
  • 1/4 cup blueberries
  • 1/2 a ripe avocado
  • 2-4 TBSP dried cranberries
  • 1/4 cup crumbled feta cheese
  • black pepper, to taste (optional)
  • 2-4 TBSP roasted sunflower seeds (I used unsalted)


  • 1/4 cup of buttermilk (extra if desired)
  • 1/2 cup of plain greek yogurt or sour cream
  • 1 clove garlic
  • 1/2 tsp lemon juice or white vinegar
  • 1/4 cup good quality mayonnaise (homemade or store bought)
  • 1/2 tsp dried parsley
  • 1/2 tsp dried dill
  • 1 tsp poppy seeds
  • 1/4 tsp paprika
  • 1/4 tsp onion powder
  • 1/8 tsp sea salt
  • 1/8-1/4 tsp garlic powder, to taste
  • 1/8 tsp black pepper


  1. Start with the dressing (skip if using premade)
  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 + dry spinach.
  8. Combine with broccoli, blueberries, dried cranberries, avocado, feta cheese, and sunflower seeds.
  9. Toss with dressing and serve.
  10. Season with black pepper, to taste.

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