This healthy broccoli salad should be added to your daily need.
If you are trying to eat healthier, cruciferous vegetables like broccoli should be at the top of your daily list.
Just one cup of cooked broccoli gives you 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 fibre and is low in calories.
Ingredients For 6 Servings.
For The Salad;
1 large head broccoli, cut into bite-size florets, slightly steamed.
1 pomegranate, seeded (about 1/2 cup).
1/3 cup raw almond, roughly chopped.
1/2 small red onion, finely chopped.
6 slices uncured, nitrate-free bacon, crisp-cooked and chopped.
For The Dressing.
1 cup plain Greek yoghurt.
4 tbsp apple cider vinegar, or tbsp fresh squeezed lemon juice.
1/2 tsp garlic powder, or 2-3 cloves fresh garlic, minced.
1/2 tsp sea salt.
Pinch of black or white pepper.
Start by preparing your creamy dressing, in a mixing bowl, whisk together yoghurt and vinegar.
Add garlic, salt and pepper and whisk again until well combined,, set aside in the fridge.
Bring a large pot with water to a boil, once boiling insert the broccoli florets into the water. Reduce heat to medium and cook for about 2-3 minutes, or until broccoli is crisp-tender.
Do not overcook, immediately dunk broccoli into an ice bath (a large bowl filled with icy-cold water), then allow broccoli to completely drain in a colander or on towels.
In a large serving bowl, add broccoli florets, pomegranate, almonds, onion and yoghurt mixture, whisk together until well combined.
Serve and enjoy.
Photo Credits @healthandfashion