An easy, zesty broccoli salad that will leave your mouth watering for more.
This broccoli salad is so yummy and clean, and it can be made in about five minutes! The other beautiful thing is the salad can stay in the fridge for about 3 days and it gets more delicious with time marinating in all the yogurt and juices.
Giving you the recipe, but really you can toss anything you want in this. Substitute almonds for walnuts, add currants or cranberries, maybe a litle basil or cilantro… just have fun with it and play. The amount of yogurt and mayonnaise is important, but everything else can be adjusted to your liking. Sometimes, I even like to add a little pesto for a kick.
This recipe was inspired by Whole Foods broccoli salad from the deli.
- Toss the broccoli into a big mixing bowl. Cut down the broccoli into small, bite-sized florets. You don’t want big hunks of broccoli in there.
- Dump the rest of the ingredients into the bowl and mix. I prefer mixing with tongs so I can toss around the ingredients real good.
- Serve up immediately, or let marinate for a few hours. The broccoli can be made overnight and served the next day!
- 1 package of broccoli florets (12oz)
- 1/2 cup greek yoghurt
- 2 T mayonnaise
- 2 T yellow mustard (use whole grain if you have it)
- Juice of 1 medium lemon
- 1 c sliced almonds
- 4 T horseradish (optional, but delicious)
- 1 T red pepper flakes (optional)
- Salt and pepper to taste
Fresh broccoli florets pre-cut for your convenience is the easiest way to win with this recipe.
The ratio of “sauce to broccoli” is perfect for me because it does enough to marinate the broccoli without being overly sauced. The fact that the broccoli sauce is yoghurt based makes this much less heavy than 100% mayo based sauce.
This broccoli salad is easily transported for work lunches in a mason jar! It also looks great photographed this way. :)
Wouldn’t this look great at a pot luck? The perfect side to a nice, juicy rack of ribs or bbq chicken.