Ingredients
Scale
- 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
- 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
Instructions
- Toast the almonds by heating about 1 teaspoon of olive oil in a small skillet until shimmering. Add the blanched almonds and toast, stirring until golden brown and fragrant, around 3 minutes. Set aside to cool.
- In a large mixing bowl, prepare the dressing by combining Greek yogurt, dijon mustard, lemon juice, olive oil, ground coriander, sumac, and Urfa biber or red pepper flakes. Season with kosher salt and black pepper, then whisk until well combined.
- To the bowl with the dressing, add broccoli florets, carrots, sliced onion, chopped medjool dates, and cooled toasted almonds. Mix until the broccoli is evenly coated with the dressing. Taste and adjust the seasoning as preferred.
- Cover the salad and refrigerate it for at least 30 minutes to enhance the flavors.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For extra crunch, consider adding some sunflower seeds or pumpkin seeds.
Adjust the dressing ingredients to suit your taste preferences—add more lemon juice for acidity or more yogurt for creaminess.
- Prep Time: 15 minutes
- Cook Time: NA
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 8g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg