Healthy Broccoli Salad (Broccoli Salad Recipe)

Learn how to make the best broccoli salad with this easy broccoli salad recipe! This vibrant take on a healthy Broccoli Salad recipe is packed with crunchy vegetables, sweet dates, and toasted almonds, all tossed in a creamy, high-protein Greek yogurt dressing (that’s right, no-mayo!) It’s fresh, crunchy, and flavorful; a perfect make-ahead salad for meal prep or a quick side dish! Plus, this broccoli salad is a Mediterranean diet recipe. #broccolisalad #saladrecipe #mediterraneandiet #broccoli

👉FULL RECIPE: https://themeddish.com/Broccoli-Salad

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🍅INGREDIENTS:🍅
🔹Extra virgin olive oil
🔹1/2 cup blanched almonds
🔹1 pound broccoli florets
🔹2 medium carrots, peeled and cut into small very thin batons or sticks
🔹1 cup thinly sliced red onion
🔹4 Medjool dates, pitted and chopped
For the Creamy Greek Yogurt Dressing:
🔹2 tablespoons Greek yogurt
🔹2 teaspoons Dijon mustard
🔹1 lemon, zested (if necessary) and juiced
🔹1/4 cup extra virgin olive oil
🔹1/2 teaspoon ground coriander
🔹1/2 teaspoon sumac (optional), or substitute lemon zest
🔹1/2 teaspoon Urfa biber or red pepper flakes
🔹Kosher salt
🔹Freshly ground black pepper

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⏱️CHAPTERS⏱️
00:00​​ – Intro
00:13 – Toasting the blanched almonds
01:18 – Making the creamy, high-protein dressing
03:40 – Chopping the vegetables
04:04 – Pitting the dates
05:12 – Putting the salad together
06:10 – Tip for serving this broccoli salad
07:04 – Taste test

#MediterraneanFood #MediterraneanDiet #HealthyEating

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The Mediterranean Dish is the top and best website / resource for modern Mediterranean recipes & the Mediterranean diet. See more: https://TheMediterraneanDish.com.

My name is Suzy Karadsheh, Chef and New York Times Bestselling Author, and here on The Mediterranean Dish, you will find easy, wholesome, and healthy recipes that celebrate the bold flavors of the Mediterranean from Southern Europe, to North Africa, and the Middle East.

I am a true daughter of the Mediterranean. I was born on the coast of Egypt in the bustling cosmopolitan city of Port Said, the North entrance of the Suez Canal, & just a boat ride away from Italy, Greece, Turkey, Lebanon, Palestine and Israel.

Learn how to make Greek food, Italian food, Moroccan, Middle Eastern, adapted with a modern twist for all the busy cooks and moms out there! Most of our recipes abide by the Mediterranean diet, but please consult a doctor for your dietary needs.

– Today, we’re making broccoli salad the Mediterranean way. No mayo, it’s still
super creamy, yet crispy. It’s the perfect balance of
fresh, savory, and sweet. You’ll be making this one on repeat. Let’s do it. We’re gonna start by toasting
some blanched almonds. When I say blanched almonds, I mean ones that don’t have a skin on, and we’re gonna toast them in
some extra virgin olive oil to use later on our salad. Trust me, it adds a lot. It adds texture and
nuttiness to the salad. It’s really special. So we’ll coat our pan with a little bit of
extra virgin olive oil. We’ll get it warmed up, and then we’re gonna toss our almonds in. Very easy. All right, so we’re
going in with our almonds and just give them a shake. They’re gonna start kind
of making popping noises, toss it around. And what you’re looking for
is for it to get golden brown. And we do this step ahead before we start the salad, so that the nuts will
cool and harden again, because they actually get a
little softer with the heat and then they will harden as they sit, and that will make them extra crunchy. Mm, that is looking good. And you don’t wanna keep it in the pan because it will continue to cook. So we’re gonna transfer them to a bowl. We will make the dressing first. And it’s a creamy Greek yogurt dressing, and it’s really one of the reasons why I love this salad so much. And it’s what gives it
a Mediterranean flare as opposed to your average
deli broccoli salad, which I don’t really love. So we’re gonna go ahead and
add a couple of tablespoons. Greek yogurt is my go-to whenever I have to make a
salad dressing that is creamy, but I don’t want to use mayo. I will go for Greek yogurt. It’s my first and usually only choice. Then we’re going to add some
mustard, Dijon mustard here. Really good. What makes a really good
salad dressing, in my opinion, is the balance of flavors. And so we have, you know, the citrus and the
tanginess of the mustard. So that’s a really good
base for a salad dressing. Flavor makers. Going in with some sumac, bright and tangy and beautiful. You can find it on
themediterraneandish.com. Just hit the shop tab. Adding some ground coriander. And then you can use red pepper flakes, or I am using urfa biber. Urfa biber is from Turkey, and you can find it on our
shop, themediterraneandish.com. And it is a deep purple in color. And it also adds just great deep flavor, a very small hint of
sweetness and smokiness. You don’t really feel it, but it does round out the
flavor in the best way. But you could also use red pepper flakes if you want something like hot and spicy. A little bit of kosher salt, a little bit of black pepper. And then boom, boom, boom, we’re gonna grab our whisk,
mix this party together, and while we’re mixing it,
we’re gonna add our olive oil. Pouring in some good
extra virgin olive oil, and you know where to find
it, themediterraneandish.com if you want the real deal, olive oil. We’re just gonna keep going until we see how this is
getting nice and creamy. So once you kind of master making a delicious
creamy sauce or dressing, you don’t have to buy
the bad for you stuff that’s actually super
expensive in my opinion. So we’re gonna set our bowl aside. We’ve washed our broccoli florets, they’re just hanging out there. So a couple carrots here. I’m gonna cut them in half, and then we’re just gonna cut them into sort of batons or sticks. Then we have our onion, one smaller onion or
half an onion is fine. And you just kind of slice through. And then one element
that’s another fun surprise about this salad is we’re
gonna use some dates, and we’re using Medjool dates here, which are nice and plump and large, and you’re gonna remove the pit. That’s all you need to do right here. Lemme show you one more. They should be nice and soft, but not too soft that you
couldn’t chop them up. And we use a little bit of dates just to kind of balance all the tang and, you know, savoriness of the broccoli and everything else. We gotta make sure that
we balance our salads. So we’re gonna chop
these up into small bits. A lot of Midwestern broccoli
salads will have something like cranberries, maybe even raisins, but we’re going super Mediterranean here and using Medjool dates,
which are nature’s candy. And they’re just absolutely delicious. Their job is not to make
the salad too sweet. They’re just gonna balance everything out in the subtlest of ways. Very few ingredients, but trust me, this is one of those salads that if I’m invited to some place, and I know there’s going to be
like a buffet sort of thing, and I need to bring a salad that’s gonna last and
still tastes really good, this broccoli salad is one of my go-tos. So we’ve got our dressing,
yogurt, lemon juice, little bit of Dijon mustard,
some beautiful spices. We have our cauliflower and a
few additional little pieces, and it all goes together in this big bowl. Here we go. Going in with the carrots and the onions and the dates that we chopped up. They might stick together, that’s okay. Help them out, pull them. And from here, we just mix this party up. Mix, mix. Forget it, we’re gonna use our hands. All right, we’re in business. Watch this creamy goodness. Your goal is to make sure
that every single little tree, every single little broccoli is coated in that creamy goodness. Don’t be shy to toss them and turn them until they’re all covered in
the creamy yogurt dressing. That looks good. All right, at this point,
you can serve it right away, but this is one of those salads that are even better when you allow them a little bit of time to absorb the flavor. So the cauliflower as
it sits in the fridge, maybe for a half hour or so
while you do other things, it will absorb a lot of flavor from the delicious yogurt dressing. So let’s do that. – [Speaker] You said cauliflower again. – No, I didn’t. Cauliflower. Aren’t they the same? (laughing) – [Speaker] They’re the same. – Isn’t broccoli? Is broccoli not a green cauliflower? Because, in my head, that’s what it is. And just before I’m ready to serve it, I usually add my toasted almonds, delish. It’s had a minute to sit
in the beautiful dressing with all the different flavors, and I’m just so excited to dig in. Let’s see here. Mm. Yeah, baby. Mm, very good. I’m telling you, broccoli can be sexy. I just made it sexy. I can’t wait for you to try
this lovely broccoli salad prepared the Mediterranean way. And let me know what you think ASAP. I’ll see you later. (upbeat music) – [Saba] It’s on your lip. Did you get that, David? – Shut up. I have to eat it. What can I do? (upbeat music)