Broccoli Almond Salad
Brighten up your table with this refreshing Broccoli Almond Salad, a perfect harmony of crunchy, nutty, and sweet flavors in every bite. Tender blanched broccoli florets join forces with toasted sliced almonds, juicy raisins, and crisp red onions, all brought together with a creamy, tangy dressing made from a luscious blend of mayonnaise, Greek yogurt, apple cider vinegar, and honey. This nutrient-packed salad is not only visually stunning but also incredibly versatile, making it a great choice for picnics, potlucks, or as a light side dish. With just 20 minutes of prep and a short chill in the fridge, this make-ahead salad bursts with fresh, vibrant flavors that only get better over time. Perfect for a healthy lunch or a complementary dish to your favorite entrees, this salad is a must-try for anyone seeking a balance of flavor, texture, and nutrition.
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Recipe Information
Ingredients
- 500 grams broccoli florets
- 100 grams sliced almonds
- 0.5 medium-sized red onion
- 75 grams raisins
- 120 grams mayonnaise
- 60 grams Greek yogurt
- 15 ml apple cider vinegar
- 15 ml honey
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Fill a large pot with water and bring it to a boil. Prepare an ice bath in a separate bowl by filling it with water and ice.
Cut the broccoli into bite-sized florets. Blanch the florets in the boiling water for 1 minute, then immediately transfer them to the ice bath using a slotted spoon. Let the broccoli cool completely, then drain and pat dry with a clean kitchen towel.
Thinly slice the red onion and set it aside.
Toast the sliced almonds in a dry skillet over medium heat for 2-3 minutes, stirring frequently, until golden and fragrant. Remove from heat and let them cool.
In a small bowl, whisk together the mayonnaise, Greek yogurt, apple cider vinegar, honey, salt, and black pepper until smooth to make the dressing.
In a large mixing bowl, combine the blanched broccoli, red onion slices, toasted almonds, and raisins.
Pour the dressing over the salad and toss thoroughly to coat all the ingredients evenly.
Cover and refrigerate the salad for at least 1 hour before serving to allow the flavors to meld together.
Before serving, give the salad a toss and adjust seasoning with more salt and pepper, if needed. Enjoy!
Nutrition Facts
Calories |
1892 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.9 g | 176% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 2823 mg | 123% | |
| Total Carbohydrate | 148.4 g | 54% | |
| Dietary Fiber | 30.1 g | 108% | |
| Total Sugars | 74.9 g | ||
| Protein | 45.0 g | 90% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 648 mg | 50% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 1513 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
