Blueberry and Lemon Poppyseed Salad

This blueberry and lemon poppyseed salad is really delicious. The combination of sweet blueberries and creamy lemon poppyseed dressing is perfect. This salad recipe is hearty, healthy and nutritious. It has cruciferous Brussels sprouts and kale, hydrating cucumbers and celery, and crunchy peppers and cabbage. The lentils give this salad a plant-based protein and iron punch to make it a healthy meal.

Why you will love this summer recipe

There is so much to love about this summery salad. First, it is a no cook recipe which makes it ideal for hot summer days. Second, this salad recipe is very filling and nutritious. It is a great way to jam in those 5 servings per day of fruits and vegetables in just one delicious meal. The combo of lemon, poppyseed and blueberries is a flavor explosion that is not just reserved for bakes goods and treats. In this sweet, tangy and savory salad it is divine. You will also love how nutritionally balanced this blueberry and lemon poppyseed salad is. It has protein, fiber and iron plus a very healthy dose of antioxidants.

What is Lemon Poppyseed Dressing?

Lemon poppyseed dressing is a sweet, creamy and tangy salad dressing that was always a favorite dressing in restaurants that I worked at. I wanted to both veganize the classic and also make it with less sugar.

This one is made with plain vegan yogurt and a touch of maple syrup to sweeten it up. It is healthier and lower in calories and sugar than a store-bought lemon poppyseed dressing. This dressing is amazing for this salad and goes incredibly well with blueberries.

Ingredients for Blueberry and Lemon Poppyseed Salad

This salad has a few ingredients that pack a powerful nutrition and flavor punch. Let's talk about them deeper and I will offer my favorite substitutions.

• Brussels sprouts- Raw shredded Brussels sprouts are mildly flavored and have a pleasant texture that goes well in salads. Since they are more fibrous than lettuce, they stand up well to a creamy dressing. Substitute finely chopped broccoli or cauliflower if they are not available or skip them and add more kale.
• Celery- Although I am not a huge fan of celery in general, I do love it's crunch plus it's cooling and hydrating properties in summer dishes. I like the crispness of celery here. Since both the lentils and blueberries are quite soft, it is a nice contrast. You can sub chopped apples or jicama for the same crunch factor.
• Red cabbage- It's no secret that I am obsessed with red cabbage aka purple cabbage. Red cabbage is mildly flavored but lends a beautiful vibrant hue to any salad. Substitute green cabbage if you like.
• Lentils- Brown Lentils elevate this from a mere side salad, to a meal! Lentils are nutritional powerhouses. They are full of plant-based protein, fiber and non-heme iron. Substitute black lentils, French lentils or any legume you like.
• Blueberries- Blueberries are the star of the show in this salad. The combination of lemon poppyseed dressing and blueberries is incredible. I wouldn't recommend subbing another berry in their place because the others are just too tart. Instead consider chopped mango or apples.
• Kale- My obsession with kale is no joke. Kale is, in my opinion, the best green for a salad with a creamy dressing because it will not wilt like lettuce. If you must substitute, use spinach or romaine. BUT!! Do not dress the salad until it will be consumed.
• Persian cucumbers- Persian cucumbers aka mini-cucumbers are the best for a couple of reasons. They are never bitter, there is no need to peel them, and they don't release too much water. My second choice is English cucumber. Of course if you have garden fresh cucumbers, use those!
• Yellow bell pepper- In this recipe I use a yellow bell pepper because it contrasts so well with the blueberries and red cabbage. Any colorful bell pepper will do.

What's in the dressing?

• Plain vegan yogurt- Plain vegan yogurt is the number one ingredient in the dressing. I like plain cashew or almond yogurt best. But if you have a nut allergy, use soy yogurt, coconut yogurt or oat milk yogurt. And of course if vegan isn't your thing use dairy yogurt instead.
• lemon- Squeezed lemon provides a delicious tartness to the dressing and thins out the yogurt to make the texture more pourable.
• Poppyseeds- Poppyseeds lend a distinct and subtle flavor to this dressing.
• Pure maple syrup- I use maple syrup to sweeten and balance the tartness of this dressing. Use whatever sweetener that you prefer.
• Salt and black pepper

How to Make Blueberry and Lemon Poppyseed Salad

This salad is so simple to make! It is a no cook recipe so it is perfect for summer when it is hot or any time of year that you want a quick and easy meal.

• Wash and chop the vegetables and put them in a large mixing bowl
• Make the dressing by wishing the ingredients
• Mix the dressing with the salad and eat within 3 days

Tips for making the best salad

• Use a sharp knife! Sharp knives make produce stay fresh longer because they are less damaged in the cutting process.
• If Brussels sprouts aren't your thing, substitute green cabbage.
• If you don't like kale, you can sub out a less hardy green like lettuce or spinach. However, do not pre-dress the salad because those other greens will wilt too much.
• You may sub your favorite protein for the lentils.

Other Delicious Salads

• Farro Rainbow Mediterranean Salad
• Creamy Tahini Lime Slaw
• Winter Orzo Pasta Salad