Cook and Scale
Broccoli Almond Salad
4 servings · 20 min total
Crunchy blanched broccoli with toasted almonds and sweet apricots in a creamy honey-yogurt dressing. A crowd-pleasing potluck side.
Ingredients
- 500 g broccoli, cut into florets
- 80 g almonds, toasted and chopped
- 60 g dried apricots, chopped
- ½ red onion, finely chopped
- 100 g Greek yogurt
- 3 tbsp mayonnaise
- 1 tbsp apple cider vinegar
- 1 tbsp honey
- salt to taste
- black pepper to taste
Contains: Milk, Egg, Tree nuts, Mustard, Sulphites
Allergen info is best-effort — please verify yourself.
Method
- 1.
Blanch the broccoli — Blanch the broccoli florets in boiling water for 2 minutes until bright green and just tender, then plunge into cold water and drain well.
- 2.
Combine the salad ingredients — In a large bowl, combine the drained broccoli with the toasted almonds, dried apricots, and red onion.
- 3.
Dress and chill the salad — Whisk the greek yogurt, mayonnaise, apple cider vinegar, honey, salt, and pepper into a creamy dressing. Fold through the salad and chill for 15 minutes before serving.