Healthy Broccoli Salad

Method5 steps

1. 1

   Step 1: Heat about 1 tsp almond-toasting olive oil in a small skillet until shimmering. Add all ½ cup blanched almonds and toast for about 3 minutes, stirring and watching constantly, until golden and fragrant. Lift onto a plate and let them cool while making the dressing.

   Toast the blanched almonds · 3 minUses About 1 tsp extra virgin olive oil, for toasting the almonds · ½ cup blanched almonds, for toasting

2. 2

   Step 2: If choosing lemon (1) zest instead of sumac (½ tsp), grate some zest from the one lemon before juicing it. Whisk the 2 tbsp plain Greek yogurt, 2 tsp Dijon mustard, all the lemon juice, ¼ cup dressing olive oil, ½ tsp coriander and ½ tsp Urfa biber in a large bowl. Add the optional ½ tsp sumac or the lemon zest, choosing one of those flavourings, then season with some of the divided salt and pepper. Whisk until evenly combined.

   Uses 2 tbsp plain Greek yogurt · 2 tsp vegetarian-suitable Dijon mustard · 1 lemon, juiced; optional zest from the same lemon instead of sumac · ¼ cup extra virgin olive oil, for the dressing · ½ tsp ground coriander · ½ tsp sumac, optional; use lemon zest instead if preferred · ½ tsp Urfa biber · Salt for the dressing

3. 3

   Step 3: Add all the raw broccoli florets (1 lb), thin carrot (2 medium) batons, sliced red onion (1 cup) and chopped dates to the dressing. Add the toasted almonds only once cooled. Toss thoroughly until the vegetables are evenly coated, separating any clumped dates. Taste and adjust with the remaining salt and pepper if needed.

   Uses Creamy yogurt dressing · 1 lb fresh raw broccoli florets · 2 medium carrots, peeled and cut into very thin small batons · 1 cup thinly sliced red onion · 4 Medjool dates, pitted and chopped · Cooled toasted almonds lifted from the skillet · Salt for final adjustment only if needed · Black pepper for final adjustment only if needed

4. 4

   Step 4: Cover the completed salad and refrigerate for at least 30 minutes before serving, so the flavours can mingle.

   Chill the broccoli salad · 30 minUses Dressed raw broccoli salad

5. 5

   Step 5: Serve six side portions chilled. Keep leftovers covered in the refrigerator for up to three days. If the refrigerated salad seems dry, toss with the optional extra squeeze of lemon juice or drizzle of olive oil before serving.

   Uses Chilled broccoli salad · Lemon juice, optional squeeze only if the refrigerated salad needs refreshing · Extra virgin olive oil, optional drizzle only if the refrigerated salad seems dry