Broccoli and Spinach Salad with Blueberries, Feta and Buttermilk Dressing

1/2 pound fresh baby spinach
1 cup chopped broccoli
1/2 ripe avocado
1/4 cup blueberries
1/4 cup crumbled feta cheese
1/4 cup roasted sunflower seeds
1/2 cup fat-free plain Greek yogurt
1/4 cup fat-free buttermilk
1 clove garlic
Juice and zest of 1 lemon
1 teaspoon poppy seeds
A few sprigs of fresh dill and/or other herbs
Freshly ground black pepper, to taste

Place spinach, broccoli, avocado, blueberries, feta cheese and sunflower seeds in a large bowl or on a large platter. Place yogurt, buttermilk, garlic, lemon juice and zest, poppy seeds, herbs, and pepper in blender and blend to combine. (If not using a blender, ingredients can also be whisked in a bowl until combined.) Pour dressing over salad and serve immediately.
Excerpted from The Mediterranean Diabetes Cookbook, 2nd Edition: A Flavorful, Heart-Healthy Approach to Cooking (American Diabetes Association, May 2019, ISBN: 978-1-580-40702-1, $22.95