With spinach, broccoli, and avocados, Very Green Spinach Salad is very green. It also has dried cranberries, blueberries and sunflower seeds to add a little color. It’s also very flavorful.
Summer has just begun and we’ve already several BBQ’s and all have been potluck style. I have another tonight. Salads have been the best thing to take. They are light but full of flavor. Some ideas of other salads to take to BBQ’s are Watermelon, Blueberry & Basil Salad; Broccoli & Jicama Coleslaw; Layered Salad; Pepperoni Pasta Salad; Nutty Broccoli Salad; Peas, Cheese & Pickles; Southwestern Macaroni Salad; 3 Bean Salad; Asian Cabbage Salad with Mango; Fruity Green Salad with Vinaigrette; and Broccoli Fruit Waldorf Salad.
As I started making this salad I realized how green it is. It became funny how green it is. But I kept going because it is delicious! It has so many textures and flavors that all pair well. The crunch of the sunflower seeds and broccoli with the smooth soft texture of the avocado. I strongly recommend eating this with poppyseed dressing. The sweetness of the dressing tops of the flavors. Even The Hardworking Husband ate leftovers of this salad. He normally doesn’t do leftovers.
- 8 oz baby spinach
- 8 oz blueberries
- 12 oz broccoli
- 1 avocado
- 1/4 cup sunflower seeds
- 1/4 cup dried cranberries
- 2 Tbsp basil, minced
- 6 oz feta crumbles, (omit for Whole 30)
- Wash and dry spinach.
- Wash and check blueberries for stems
- Cut broccoli into bite size pieces
- Dice avocado
- Combine all ingredients together.
- Serve with dressing. I recommend poppyseed dressing. (For Whole 30, use a vinaigrette)
What is your favorite picnic or BBQ salad?
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