If you are in the mood for a big bowl of delicious nutrition-packed vegetables, this broccoli salad recipe is for you. Blanched broccoli florets, bacon, and nuts of your choice make the dish sound like a party, but the real star is the creamy and tangy dressing – the perfect finishing touch for this salad that makes it complete.
Diva of the Broccoli Salad: Broccoli The Superfood
First, know your salad. Broccoli, as well as other cruciferous crops, always earn the top spot in the hall of fame of powerhouse vegetables for having an impressive nutritional profile. Broccoli contains vitamins, minerals, fiber, carotenoids, many kinds of phytonutrients and a compound called sulforaphane.
Well, I won’t bore you with a lengthy lecture on how exactly those nutrients affect our health, but I will cut a long story short: this magical vegetable may improve your resistance against cancer and inflammation, while protecting your heart, improving your bone health, and bettering your eyes, amongst other things.
Easy Prep For Broccoli Salad
Pre-cut florets are available in the grocery store, but for me, buying a broccoli head and cutting it into bite-sized florets myself is cheaper and not that difficult at all.
Most of the time, broccoli salad is made using raw florets. I personally like it to be pre-cooked. Just one minute blanching the florets and immediately transferring them to a bowl of ice water will make a huge difference in the texture and flavor of the broccoli. This “blanch and shock” method always makes vegetables more tender and palatable while still retaining nutrients and color.
Next to broccoli, the diva, is bacon: the superstar! This recipe may be beginning to sound more like a red carpet event, huh? Because my entire household is CRAZY about bacon – I mean, who isn’t?
Place the bacon slices in a single layer on a cold skillet or frying pan. Then turn the heat on medium and watch it dance and sizzle.
One thing to bear in mind: don’t move the bacon until it completely releases from the pan surface, or else it will be a messy show! The entire wait-and-turn process should take about 10 to 15 minutes until the bacon turns evenly brown. Wait for it to cool down and chop it up.
The dressing, which makes our broccoli salad beyond wonderful, is super easy to make, too. In a small bowl, mix the Greek yogurt, lemon juice, sugar and salt all together. Stir well until smooth.
Add all the salad ingredients to a large bowl and stir everything well. They will make a great spectacle of color! Next, drizzle the magnificent dressing over the salad and continue to stir well until the ingredients are fully coated.
This marvelous combination can be served straight away, but I prefer to let it sit in the fridge for an hour, so that our ‘diva’ has a chance to marinate in the creamy dressing which leads to an even more succulent salad!
Can I Keep Broccoli Salad in The Refrigerator?
Broccoli salad will last for about 3 days in the fridge. The tip is that you should store the veg and dressing separately in the fridge. Then mix them well before you serve it. If you already added the dressing to the salad and want to keep them for later. No worries, cover the bowl with plastic wrap (or use the lid if it has one) and your salad can last for 1-2 days. However, after a day, it can get a little soggy at the bottom of the bowl, and you need to mix it well before eating for the best flavor.
Broccoli Salad Recipe
- 8 oz broccoli
- 2 oz red onion diced
- 1 oz baked bacon crumbled
- 1 oz dried cranberries
- 1 oz sliced almond
- 1 oz cashew
- 1 oz walnuts
- 4 tbsp plain Greek yogurt
- 1 tbsp white sugar
- 4 tsp lemon juice
- 1/8 tsp salt
- Bring a pot of water to the boil. While you wait, cut the broccoli into florets. Add them into the boiling water and cook for 1 minute. Remove and immediately soak the broccoli florets in the ice water until cool. Drain them well.
- In a small bowl, mix together the yogurt, sugar, and lemon juice. Stir well until smooth.
- In a large bowl, add broccoli florets, red onion, bacon, raisins, and all the nuts. Drizzle the dressing over the broccoli combination and toss all the ingredients.
- Let the salad cool (I like to let it sit in the fridge for an hour but this is not necessary) and serve.