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.

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Prep Time 15

Course Appetizer, dinner, lunch, Main Course, Salad, Side Dish

Cuisine American, Californian, vegan

Servings

Calories 531 kcal

Ingredients

Salad

10 brussels sprouts shredded
2 stalks celery chopped
2 cups red cabbage shredded
15 oz lentils canned, drained
1 cup blueberries washed
2 cups kale stemmed and chopped
3 persian cucumbers chopped
½ yellow bell pepper diced

Dressing

1 cup plain vegan yogurt
1 lemon juiced
1 tbsp poppyseeds
2 tbsp maple syrup
½ tsp salt
black pepper

Instructions

In a large bowl add cabbage, kale, celery, cucumbers, bell peppers, lentils and blueberries.
Make dressing by combining yogurt, poppyseeds, pure maple syrup, salt and pepper and whisk until smooth.
Pour dressing over salad and mix well.
Eat within 3 days for best taste.

Nutrition

Calories: 531kcalCarbohydrates: 96gProtein: 33gFat: 4gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.4gSodium: 353mgPotassium: 1594mgFiber: 39gSugar: 19gVitamin A: 2135IUVitamin C: 135mgCalcium: 270mgIron: 10mg

Keyword blueberries, creamy, dressings, Easy, fruit, garden, lentils, no-cook, quick, salads, yogurt

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