Description

This Broccoli Salad features a delightful mix of fresh broccoli, crunchy almonds, and a creamy yogurt dressing. Quick to prepare and wonderfully satisfying, it’s ideal for those seeking a healthy meal packed with flavor.

Ingredients

Scale

Extra virgin olive oil
1/2 cup blanched almonds
1 pound broccoli florets
2 medium carrots, peeled and cut into small very thin batons or sticks
1 cup thinly sliced red onion
4 medjool dates, pitted and chopped
2 tablespoons greek yogurt
2 teaspoons dijon mustard
1 lemon, zested (if necessary) and juiced
1/4 cup extra virgin olive oil
1/2 teaspoon ground coriander
1/2 teaspoon sumac (optional), or substitute lemon zest
1/2 teaspoon urfa biber or red pepper flakes
Kosher salt
Freshly ground black pepper

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Instructions

Toast the almonds by heating 1 teaspoon of olive oil in a small skillet until shimmering. Add almonds and toast until golden brown and fragrant, about 3 minutes. Set aside to cool.
In a large mixing bowl, prepare the dressing by combining Greek yogurt, mustard, lemon juice, olive oil, coriander, sumac, and Urfa biber or red pepper flakes. Season with kosher salt and black pepper, then whisk until well combined.
Add the broccoli florets, carrots, onion, medjool dates, and cooled toasted almonds to the bowl with the dressing. Mix well to ensure the broccoli is coated with the dressing. Taste and adjust seasoning as needed.
Cover and refrigerate the salad for at least 30 minutes to allow the flavors to meld.

Notes

For added crunch, try adding sunflower seeds or pumpkin seeds.
This salad can be made a day in advance, just keep it refrigerated until serving.
Adjust the quantity of mustard and lemon juice for a stronger or milder flavor.

Nutrition

Serving Size: 1 serving
Calories: 240
Sugar: 6g
Sodium: 250mg
Fat: 18g
Saturated Fat: 2g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 19g
Fiber: 4g
Protein: 6g
Cholesterol: 5mg