Broccoli and almond salad
A crisp and vibrant broccoli salad tossed with toasted almonds and a zesty lemon-olive oil dressing. It makes a refreshing lunch or a nutrient-packed side dish for dinner. Toast the almonds in a dry skillet just before serving to ensure optimal crunch and rich aroma.
Ingredients
- Extra virgin olive oil30 ml
- Lemon juice20 ml
- Garlic1 clove
- Sea salt½ tsp
- Black Pepper¼ tsp
Instructions
5 steps- 1
Cut the broccoli into bite-sized florets, wash thoroughly, and pat dry with paper towels.
5 min
- 2
Blanch the broccoli florets in boiling salted water for 2 minutes, then immediately transfer to ice water to preserve crunch and bright green color. Drain well.
3 min
100°C
- 3
Toast the almond slices in a dry skillet over medium-low heat until golden and fragrant, stirring constantly to prevent burning.
3 min
- 4
In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, grated garlic, salt, and black pepper until emulsified.
3 min
- 5
In a large salad bowl, combine the blanched broccoli and finely sliced red onion, pour over the dressing, toss with the toasted almonds, and serve immediately.
3 min
Nutrition
1 serving ≈ 167 g
Nutrition values are estimates. - means data is unavailable.
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