Healthy Broccoli Salad
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.
Servings: 6 people as a side
Ingredients
- Extra virgin olive oil
- 1/2 cup blanched almonds
- 1 pound broccoli florets
- 2 medium carrots, peeled and cut into small very thin batons or sticks
- 1 cup thinly sliced red onion
- 4 Medjool dates, pitted and chopped
For the Creamy Yogurt Dressing
- 2 tablespoons Greek yogurt
- 2 teaspoons Dijon mustard
- 1 lemon, zested (if necessary) and juiced
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon ground coriander
- 1/2 teaspoon sumac (optional), or substitute lemon zest
- 1/2 teaspoon Urfa biber or red pepper flakes
- Kosher salt
- Freshly ground black pepper
Instructions
- 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.
- 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.
- 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.
- Chill the salad. Cover and refrigerate for at least a half hour to allow the flavors to meld.
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil, ground coriander, sumac and Urfa biber used in this recipe.
- Make-Ahead Tips: Toast the almonds up to a week in advance and store them in an airtight container at room temperature. The dressing can also be made ahead; whisk it together and keep it in the fridge in a jar or airtight container for up to 3 days. To save time, you can chop the broccoli, carrots, onion, and dates a day in advance and store them separately in the refrigerator.
- Storing Leftovers: Once the salad is fully assembled, it will keep well in the refrigerator for up to 3 days. Store it in an airtight container to keep it fresh. If the salad seems a bit dry after sitting, you can freshen it up with a squeeze of lemon juice or a drizzle of extra virgin olive oil before serving.
Nutrition
Calories: 240.3kcal | Carbohydrates: 25.5g | Protein: 6g | Fat: 15g | Saturated Fat: 1.8g | Polyunsaturated Fat: 2.4g | Monounsaturated Fat: 10.2g | Trans Fat: 0.002g | Cholesterol: 0.3mg | Sodium: 65.7mg | Potassium: 562.7mg | Fiber: 5.8g | Sugar: 15.1g | Vitamin A: 3947.7IU | Vitamin C: 80.2mg | Calcium: 96.3mg | Iron: 1.4mg
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