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–+ servings
Servings: 6

Creamy Broccoli Salad

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Ingredients 

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 peppe

Instructions 

  • 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
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