Healthy Broccoli Salad

Healthy Broccoli Salad

from themediterraneandish.com
Salad
15 min
240 kcal / serving

This vibrant take on Broccoli Salad is packed with crunchy vegetables, sweet Medjool dates, and toasted almonds, all tossed in a creamy Greek yogurt dressing with toasty coriander and tangy sumac.

Ingredients

  • extra virgin olive oil
  • ½ cupblanched almonds
  • 1 poundbroccoli florets
  • 2 mediumcarrots, (peeled and cut into small very thin batons or sticks)
  • 1 cupthinly sliced red onion
  • 4medjool dates, (pitted and chopped)
  • 2 tablespoonsgreek yogurt
  • 2 teaspoonsdijon mustard
  • 1lemon, (zested (if necessary) and juiced)
  • ¼ cupextra virgin olive oil
  • ½ teaspoonground coriander
  • ½ teaspoonsumac ((optional), or substitute lemon zest)
  • ½ teaspoonurfa biber or red pepper flakes
  • kosher salt
  • freshly ground black pepper

Directions

  1. 1

    Toast the almonds. In a small skillet, heat about 1 teaspoon olive oil until shimmering. Add the almonds and toast, stirring with a wooden spoon, until golden brown and fragrant, about 3 minutes. Set aside to cool.

  2. 2

    Make the dressing. In a large mixing bowl, add the Greek yogurt, mustard, lemon juice, olive oil, coriander, sumac, and Urfa biber or red pepper flakes. Season with kosher salt and black pepper. Whisk until the dressing is well combined.

  3. 3

    Make the salad. To the bowl with the dressing, add the broccoli florets, carrots, onion, medjool dates, and cooled toasted almonds. Mix well making sure the broccoli is evenly coated with the creamy dressing. Taste and adjust seasoning to your liking.

  4. 4

    Chill the salad. Cover and refrigerate for at least a half hour to allow the flavors to meld.