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Blueberry Lemon Poppyseed Broccoli Salad

Blueberry Lemon Poppyseed Broccoli Salad: A Fresh, Tangy Delight

This Blueberry Lemon Poppyseed Broccoli Salad is a quick, nutritious dish with vibrant flavors and a delightful crunch.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Salads
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 4 cups chopped fresh broccoli Substitution: Kale or spinach can add variety.
  • 1 cup fresh blueberries Substitution: Use extra dried blueberries or fresh raspberries for a twist.
  • 1/2 cup dried blueberries Substitution: Dried cranberries or other dried fruits work beautifully.
  • 1 cup cashews Substitution: Pecans, walnuts, or sunflower seeds can be excellent alternatives.
  • 1/4 cup chopped green onions Substitution: Red onion for a more pronounced flavor or simply omit.
  • 1 tablespoon lemon zest For best flavor, always use fresh zest; no perfect substitute is available.
  • 1 cup lemon poppyseed dressing Make your own for a fresh touch or use a store-bought version.
For the Lemon Poppyseed Dressing
  • 1/2 cup mayonnaise Substitution: Greek yogurt can make it lighter while retaining creaminess.
  • 1/2 cup sour cream or Greek yogurt Substitution: Vegan yogurt for a dairy-free dressing.
  • 2 tablespoons sugar Alternative: Try honey or maple syrup for a more natural sweetness.
  • 1 tablespoon poppy seeds Feel free to omit if they're not on hand.
  • 2 tablespoons lemon juice Always opt for fresh juice for the best taste.

Equipment

  • Mixing bowl
  • Whisk
  • Spatula

Method
 

Step-by-Step Instructions
  1. In a small bowl, combine 1/2 cup mayonnaise, 1/2 cup sour cream (or Greek yogurt), 2 tablespoons sugar, 2 tablespoons fresh lemon juice, and 1 tablespoon poppy seeds. Whisk until smooth and creamy. Set aside.
  2. Wash and chop 4 cups of fresh broccoli into bite-sized florets. Transfer to a large mixing bowl.
  3. To the bowl with chopped broccoli, add 1 cup fresh blueberries, 1/2 cup dried blueberries, 1 cup cashews, 1/4 cup chopped green onions, and the zest from 1 lemon. Mix gently.
  4. Drizzle the prepared lemon poppyseed dressing over the mixed salad ingredients and toss gently.
  5. Refrigerate if not serving immediately. For best flavor, let it sit for about 30 minutes before serving.

Nutrition

Serving: 1cupCalories: 180kcalCarbohydrates: 15gProtein: 5gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 200mgPotassium: 300mgFiber: 3gSugar: 6gVitamin A: 500IUVitamin C: 40mgCalcium: 60mgIron: 1mg

Notes

To keep the broccoli crisp, wait to add the lemon poppyseed dressing until just before serving. Store leftover salad in an airtight container in the fridge for 3-4 days, but avoid dressing until ready to eat.

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