Recipe Image

Servings:

Broccoli Salad

Ok, I am NOT a salad person but this broccoli salad is BOMB. It’s crunchy, creamy, sweet and sweet! Super simple to make and all the ingredients weirdly work together. Plus it holds up well overnight, so you can make the broccoli salad ahead of time for lunch the next day.

Total Time

10min

4.9

7 Ratings

Author: Milk & Cardamom

Servings:

Ingredients

•

2 1/2 cups

Broccoli Florets

•

4 Tbsp

Diced Red Onions

•

4 Tbsp

Cubed Sharp Cheddar Cheese

•

4 Tbsp

Roasted Sunflower Seeds

•

4 Tbsp

Chopped Roasted Almonds

•

4 Tbsp

Crumbled Feta Cheese

•

4 Tbsp

Fresh Blueberries

•

4 Tbsp

Mayonnaise

•

4 Tbsp

Plain Greek Yogurt

•

1 Tbsp

Apple Cider Vinegar

•

1/2 tsp

Agave Syrup

or Honey

•

to taste

Salt

•

to taste

Ground Black Pepper

Cooking Instructions

In a large bowl combine Broccoli Florets (2 1/2 cups) , Red Onions (4 Tbsp) , Sharp Cheddar Cheese (4 Tbsp) , Roasted Sunflower Seeds (4 Tbsp) , Roasted Almonds (4 Tbsp) , Crumbled Feta Cheese (4 Tbsp) and Fresh Blueberries (4 Tbsp) . Toss well.

In a separate bowl, whisk together Mayonnaise (4 Tbsp) , Plain Greek Yogurt (4 Tbsp) , Apple Cider Vinegar (1 Tbsp) , Agave Syrup (1/2 tsp) , Salt (to taste) , and Ground Black Pepper (to taste) .

Toss the dressing and salad together until well coated. Refrigerate until ready to serve.

Nutrition Per Serving

CALORIES

611

FAT

48.1 g

PROTEIN

25.3 g

CARBS

25.6 g