Most broccoli salad recipes are full of mayo, cheese, and bacon. There’s definitely a time and place for such a dish, but sometimes, you want something lighter. Yesterday, I threw together my healthier recipe, and after all the heavy Thanksgiving food, it was perfect. It’s good for a snack, meal, or side dish.
With this kind of recipe, you can play around with ingredients and the amounts. My recipe can be a guideline, but do whatever you wish. You like pecans or sunflower seeds instead of almonds? Do those instead. Don’t like grapes or don’t like fruit in your savory dishes? Don’t add them. Want more acid? Add it. Want a little cheese? Grate some in.
So, here’s my recipe:
Start by cutting broccoli in small pieces– about five or six cups. Then, chop half a red onion, and halve 20 green or red grapes.
Put it all in a bowl and then add one cup of slivered almonds.
In a separate bowl, put in one cup of greek yogurt, two tablespoons red wine vinegar, two teaspoons garlic powder, two teaspoons onion powder, two teaspoons salt, two teaspoons pepper, and two teaspoons sugar. Whisk it all together.
Now, add the dressing to the broccoli salad and mix together until everything is incorporated.
There ya have it! You can eat it immediately or let it chill in the fridge.
What you’ll need:
5-6 cups (approx.) broccoli, cut into small pieces
1/2 red onion, chopped
20 (approx.) red or green grapes
1 cup slivered almonds
1 cup greek yogurt
2 tablespoons red wine vinegar
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons salt
2 teaspoon pepper
2 teaspoons sugar
Cut broccoli in small pieces. Then, chop red onion, and halve grapes. Put it all in a bowl and then add the slivered almonds. In a separate bowl, put in the greek yogurt, red wine vinegar, garlic powder, onion powder, salt, pepper, and sugar. Whisk and then add to the broccoli salad. Mix it all together until everything is incorporated. Eat immediately or chill in the fridge.