Broccoli almond salad
Finely chopped raw broccoli with almonds, cheddar and a tangy yogurt-mustard dressing.
- Hands-on
- 15 min
- Total time
19 min, show breakdown
- Prep 15 min
- Cook 0 min
- Clean up 4 min
- Pans
- 0
- Ingredients
- 8
- Cost/serving
- $1.93
Per serving
- Calories
- 323
- Protein
- 16 g
- Fiber
- 6.5 g
- Net carbs
- 9.6 g
- Fat
- 24 g
High in (% Daily Value per serving): Vitamin C 150%, Vitamin K 144%, Vitamin E 46%, Riboflavin (B2) 43%, Folate 29%, Selenium 25%, Calcium 23%, Magnesium 22%
Whole recipe (): . Full nutrition facts, vitamins and minerals. All nutrition is estimated; check your own labels.
Everything else is scaled from this.
Nutrition per serving is the whole batch divided by this.
Already vegetarian, egg-free, gluten-free, soy-free.
Ingredients for 2
Tap an ingredient for other units and forms.
You changed this recipe. Nutrition and cost include your changes. This combination hasn't been tested.
1 crown broccoli (300 g)
Same amount as: about 3¼ cups.
¼ cup almonds (36 g)
Same amount as: 60 mL.
40 g cheddar, grated
Same amount as: 1½ oz, about ¼ cup.
- 1 medium green onion (15 g)
4 tbsp plain Greek yogurt, 2% (60 g)
Same amount as: 60 mL.
1 tbsp olive oil (14 g)
Same amount as: 15 mL.
1 tbsp apple cider vinegar (15 g)
Same amount as: 15 mL.
1 tsp Dijon mustard (5 g)
Same amount as: 5 mL.
- salt, to taste
- black pepper, to taste
Use the menu next to each ingredient to skip it, halve it or add more. Nutrition updates as you go. The main ingredient changes with servings instead.
Amount for everything you're cooking. Missing an ingredient? Ask for it.
Healthier swaps
Optional. Nutrition and cost update as you choose; the recipe was written with the original.
Optional
Adds about 0 kcal per serving.
Quantities are for 2 servings. Keeps 3 days in the fridge. The broccoli softens a little as it sits, which is good.
Nutrition Facts
2 servings per recipe
Serving size 1 plate (243 g raw)
| Nutrient | Per serving | % DV* | Whole recipe |
|---|---|---|---|
| Calories | 323 | ||
| Total fat | 24 g | 30% | |
| Saturated fat | 5.8 g | 29% | |
| Cholesterol | 22 mg | 7% | |
| Sodium | 375 mg | 16% | |
| Total carbohydrate | 16 g | 6% | |
| Dietary fiber | 6.5 g | 23% | |
| Total sugars | 4.7 g | ||
| Net carbs† | 9.6 g | ||
| Protein | 16 g | 32% | |
| Vitamin D | 0.12 mcg | 1% | |
| Calcium | 304 mg | 23% | |
| Iron | 2 mg | 11% | |
| Potassium | 695 mg | 15% | |
| Vitamin A | 107 mcg | 12% | |
| Vitamin C | 135 mg | 150% | |
| Vitamin E | 6.9 mg | 46% | |
| Vitamin K | 173 mcg | 144% | |
| Thiamin (B1) | 0.16 mg | 14% | |
| Riboflavin (B2) | 0.56 mg | 43% | |
| Niacin (B3) | 1.7 mg | 11% | |
| Vitamin B6 | 0.33 mg | 19% | |
| Folate | 115 mcg | 29% | |
| Vitamin B12 | 0.45 mcg | 19% | |
| Magnesium | 92 mg | 22% | |
| Zinc | 2.1 mg | 19% | |
| Selenium | 14 mcg | 25% |
Estimated, not verified. These numbers are calculated from typical ingredient data and haven't been checked against a lab or your brands. Check the labels of what you buy and confirm anything that matters to you, especially sodium, sugar and allergens.
* % Daily Value shows how much one serving adds to a 2,000-calorie day. † Net carbs is not on US labels; it is total carbs minus fiber, allulose, erythritol and half of other sugar alcohols. "To taste" amounts are counted as written. Counted items (eggs, cloves, spoons) use the rounded amount shown in the ingredient list. Vitamins and minerals are from raw ingredients; cooking lowers some, especially vitamin C and folate. How this is calculated.
Steps
Cut the broccoli into florets. Peel the stem and slice it thin. Chop everything into pieces no bigger than a pea.
Done looks like: Fine, even crumbs of broccoli, nothing bigger than a fingernail. Chop the almonds roughly. Grate the cheddar. Slice the green onion.
In a large bowl, stir the yogurt, oil, vinegar, mustard, salt and pepper until smooth.
Add the broccoli, almonds, cheddar and green onion. Toss until coated. Leave 10 minutes, then taste and add salt or vinegar.
Equipment
Chef's knife, 20 cm (8 in) $15–50
What to look for
- Comfortable handle that does not slip when wet
- Blade you can sharpen, or a cheap one you replace every few years
Skip: Knife blocks with 12 knives. A chef's knife and a small paring knife cover almost everything.
Cutting board $10–30
What to look for
- At least 30 × 40 cm (12 × 16 in), so food stays on it
- Wood or plastic; plastic goes in the dishwasher
Skip: Glass or stone boards. They dull knives fast.
Box grater $10–20
What to look for
- Four sides, including a coarse side for cheese and vegetables
- Stable base that does not slide
Skip: Rotary graters. A box grater does more.
What goes wrong
| What | Cause | Fix |
|---|---|---|
| Hard, chunky broccoli | Pieces too big to eat raw. | Chop finer. Small pieces take up the dressing and soften. |
| Dressing slides off | Broccoli still wet after washing. | Dry it well in a towel before chopping. |
Versions
| Version | Changes | Per serving |
|---|---|---|
| Original | As written. Hands-on 15 min, total 19 min. | 323 kcal 16 g protein 6.5 g fiber 9.6 g net carbs 24 g fat |
| Vegan | Tahini instead of yogurt, no cheddar. Also dairy-free. Hands-on 15 min, total 19 min. | 310 kcal 11 g protein 7.9 g fiber 10 g net carbs 24 g fat |
Notes
Allergies: removing an allergen from the recipe does not remove it from your kitchen or from other products. Check labels for "may contain" warnings.