Back to Spinach Broccoli Salad

Print Options


Card Sizes

Spinach Broccoli Salad Recipe

Spinach Broccoli Salad Recipe

Are you getting a little tired of steamed broccoli? You may want to try this attractive broccoli-spinach combo salad from Edna Hoffman of Hebron, Indiana for a little variation. The dressing is made with avocados, which contain some of the healthier fats recommended in our heart-health article.
TOTAL TIME: Prep/Total Time: 15 min. YIELD:8 servings


  • 1 package (10 ounces) fresh spinach, torn
  • 3 cups fresh broccoli florets
  • 1 cup shredded carrots
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 3 tablespoons sunflower kernels
  • 1 medium cucumber, peeled, seeded and chopped
  • 1/2 medium ripe avocado, peeled and chopped
  • 1/4 cup chopped green onions
  • 4 teaspoons white wine vinegar
  • 1 tablespoon water
  • 1 garlic clove, minced
  • 2 teaspoons honey
  • 1 teaspoon minced fresh dill
  • 1/4 teaspoon salt


  • 1. In a large bowl, combine the spinach, broccoli, carrots, water chestnuts and sunflower kernels. In a blender or food processor, combine the dressing ingredients; cover and process until smooth. Serve with salad. Yield: 8 servings (1 cup dressing).

Nutritional Facts

1 cup: 87 calories, 4g fat (1g saturated fat), 0 cholesterol, 137mg sodium, 12g carbohydrate (5g sugars, 4g fiber), 4g protein. Diabetic Exchanges: 2 vegetable, 1 fat.

Reviews for Spinach Broccoli Salad

Average Rating
Loading Image