Broccoli and Almond Salad
Method
Lightly steam the broccoli florets for 3–5 minutes until they turn bright green and are tender-crisp.
Be sure not to overcook the broccoli; it should retain a slight crunch for the best texture. After steaming, set the broccoli aside to cool slightly.
In a large bowl, combine the steamed broccoli, 25 g toasted flaked almonds, and 40 g dried cranberries.
The almonds add a satisfying crunch, while the dried cranberries provide a touch of sweetness to complement the fresh broccoli.
In a small bowl, whisk together 2 tbsp extra virgin olive oil, 1 tbsp lemon juice, 1 tsp Dijon mustard, salt, and freshly ground black pepper to taste.
This simple yet tangy dressing perfectly complements the flavours of the salad, balancing the richness of the almonds and the sweetness of the cranberries.
Drizzle the dressing over the broccoli mixture and toss gently to combine, ensuring the dressing evenly coats all the ingredients.
Serve immediately as a refreshing, nutritious side dish or light meal.
This Broccoli and Almond Salad brings together crisp broccoli, toasted almonds, and sweet cranberries, all tossed in a tangy lemon-Dijon dressing. It’s a perfect blend of textures and flavors, offering a wholesome, satisfying dish that’s both refreshing and nutritious!
Nutrition Facts
Per serving
