Creamy Broccoli Salad
This zesty + creamy broccoli salad transforms veggies into a tangy bowl of goodness that you’ll actually CRAVE!
➡️ If you are trying to eat healthier, cruciferous vegetables like broccoli should be at the very top of your daily list! Just one cup of cooked broccoli offers as much vitamin C as an orange, and is a good source of beta-carotene.
Broccoli contains vitamins B1, B2, B3, B6, iron, magnesium, potassium, and zinc. Broccoli provides fiber and is low in calories, while being very satisfying (when prepared well!) and dense in nutrients.
➡️Despite some rumors, pomegranate seeds CAN be eaten – and they are good for you, too! So eat the entire aril and seed…no spitting allowed!
➡️ Rachel’s Tips:
There are many high-quality bacon options available these days. Look for nitrate-free, uncured, and humanely raised if possible. We believe there is a place for everything in moderation, and that we can still live a healthy lifestyle without being ULTRA ridged.
We eat bacon a few times each month at our house because it’s something we (REALLY) enjoy!
For the Salad:
- 1 large head broccoli, cut into smaller bite-size florets, slightly steamed
- 1 pomegranate, seeded (about 1/2 cup)
- 1/3 cup raw almonds, roughly chopped
- 1/2 red onion, finely diced
- 6 slices uncured, nitrate-free bacon, crisp-cooked and chopped
For the Dressing:
- 1 cup plain Greek yogurt
- 4 Tbsps apple cider vinegar, OR 4 Tbsps fresh squeezed lemon juice
- ½ tsp garlic powder, OR 2-3 cloves fresh garlic, minced
- ½ tsp sea salt
- pinch of black or white pepper
Start by preparing your creamy dressing; in a small mixing bowl, whisk yogurt and vinegar. Add in garlic, sea salt and pepper, whisk again until well combined. Set aside in your fridge.
Bring a large pot filled with a few inches of water to a boil. If you have a steamer basket then you can use that.
Once boiling, add in the broccoli florets, reduce heat to medium and steam for about 3 minutes, or until broccoli is just crisp-tender but still bright green. Do not overcook.
Immediately dunk broccoli into an ice bath (a large bowl filled with ice, and icy-cold water) then allow broccoli to completely drain/air dry in a colander or on towels.
In a large serving bowl, add broccoli florets, pomegranate arils, chopped almonds and onion.
Sprinkle in your crumbled cooked bacon.
Drizzle your yogurt dressing on top and toss gently to mix all of the flavors.
Serve immediately and enjoy!
Refrigerate any leftovers for up to 48 hours.