Day 3 of blogging marathon with theme ‘Soups and Salads’. I know most people frown to have broccoli, but this is one tasty and easy way to include broccoli. We first tasted broccoli salad in a burger place and K loved it. I tried to make it at home using mayo, etc. and it was pretty close to what we had. This was a few years ago when I bought mayo just for this salad. Fast forward to today, I am a huge Greek yogurt fan and tried to recreate the salad using Greek yogurt instead of mayo and we did not miss the mayo . This is a healthy and tasty salad, which is also light.
It is more nutritious to eat raw broccoli, but K cannot stand it and so I have blanched it. Another salad to the menu and I am loving these simple recipes. Are you ready to assemble the salad?
2 cups broccoli florets
1/4 cup almonds toasted and sliced
1/4 cup raisins chopped
1 – 2 tbsp honey
1 – 2 tbsp greek yogurt
Small piece of red onion chopped
1 tsp olive oil
Salt to taste
Toast the almonds and slice them.
Blanch the broccoli florets by bringing water to a boil and adding the florets to the boiling water. Remove from water in 3 – 5 minutes and place in ice cold water to stop the cooking.
Since K likes smaller pieces of broccoli, I chopped the blanched florets.
Add almonds and raisins.
Add olive oil.
Add greek yogurt.
Toss it all together.
Healthy salad ready. The crunchiness from the almonds and the sweetness from honey and raisins took the salad to a whole new level. This is also a neat way to include broccoli.
Check out what other BM Marathoners are cooking.
Sending to Valli’s ”Soups and Salads” Mela and Kalyani’s Global Food Festival.