Salad with broccoli and grapes
2 servings
20 minutes
Broccoli and grape salad is a vibrant combination of fresh and crunchy ingredients that represents a harmony of sweetness and gentle tartness. This recipe has American roots, where the popularity of broccoli in salads has long won the hearts of health food lovers. Cooked broccoli retains its freshness and texture, while sweet grapes add a pleasant contrasting touch. The yogurt, mayonnaise, and honey-based dressing gives the dish a creamy texture and light sweetness, while apple cider vinegar adds a subtle tanginess. Almond slivers complete the composition with a crunchy note, making each spoonful of this salad rich in flavor sensations. This salad is perfect as a standalone dish or as a side to meat and fish, and it also makes a wonderful addition to summer picnics and light lunches.
1
Prepare all the ingredients.
2
Break the broccoli into florets.
- Broccoli cabbage: 400 g
3
Boil water in a pot, add broccoli, and cook for 2 minutes.
- Broccoli cabbage: 400 g
4
Transfer the broccoli to cold water to stop cooking, then drain in a sieve.
- Broccoli cabbage: 400 g
5
Cut the grapes in half.
- Grape: 150 g
6
Cut the onion into large cubes.
- Red onion: 70 g
7
Toast almond petals in a dry pan until golden brown.
- Almond petals: 30 g
8
Mix yogurt, mayonnaise, honey, apple cider vinegar, salt, and pepper.
- Greek yogurt: 60 g
- Mayonnaise: 50 g
- Honey: 20 g
- Apple cider vinegar: 15 ml
- Salt: to taste
- Ground black pepper: to taste
9
In a large bowl, combine the prepared vegetables, grapes, and dressing.
- Broccoli cabbage: 400 g
- Grape: 150 g
- Red onion: 70 g
- Greek yogurt: 60 g
- Mayonnaise: 50 g
- Honey: 20 g
- Apple cider vinegar: 15 ml
- Salt: to taste
- Ground black pepper: to taste
10
Serve the salad sprinkled with almond flakes.
- Almond petals: 30 g