Description
Refreshing Broccoli, Grape, and Cucumber Salad brings crisp Mediterranean flavors to your table with zesty charm. Crunchy vegetables and sweet grapes dance together, promising a delightful summer experience you’ll savor with each delectable bite.
Ingredients
Scale
Salad Vegetables:
- 1 head broccoli, cut into small florets
- 1 large cucumber, thinly sliced
- 1 cup (150 grams) seedless grapes, halved
- 1/4 (40 grams) red onion, thinly sliced
Protein and Crunch Elements:
- 1/2 cup (60 grams) slivered almonds, toasted
- 1/4 cup (30 grams) feta cheese, crumbled (optional)
Dressing Ingredients:
- 1/4 cup (60 milliliters) plain Greek yogurt
- 2 tablespoons (30 milliliters) mayonnaise
- 1 tablespoon (15 milliliters) apple cider vinegar
- 1 tablespoon (15 milliliters) honey
- Salt and pepper to taste
Instructions
- Blanch broccoli florets in boiling salted water for approximately 90 seconds until they achieve a vibrant emerald color and maintain a crisp texture. Immediately submerge in an ice water bath to halt cooking and preserve their bright appearance. Thoroughly drain and set aside.
- Create a refreshing base by combining the blanched broccoli with halved grapes, thinly sliced cucumber, and finely chopped red onion in a spacious mixing vessel. Gently fold ingredients to ensure an even distribution.
- Craft a creamy dressing by whisking Greek yogurt, mayonnaise, apple cider vinegar, honey, salt, and freshly ground black pepper in a separate small bowl until the mixture reaches a smooth, uniform consistency.
- Drizzle the prepared dressing over the vegetable mixture, using a delicate folding technique to guarantee complete and even coating of all ingredients.
- Elevate the salad’s texture and flavor profile by sprinkling toasted slivered almonds and crumbled feta cheese across the top, creating a delightful contrast of crunchy and creamy elements.
- For optimal flavor development, refrigerate the salad for approximately 30 minutes before serving, allowing the ingredients to harmonize and intensify their combined taste.
Notes
- Blanch broccoli quickly to maintain its vibrant green color and crisp texture, preventing it from becoming mushy or losing nutrients.
- Toast almonds separately in a dry skillet to enhance their nutty flavor and provide a golden, crunchy element to the salad.
- Adjust dressing consistency by adding a splash of milk or water if it feels too thick, ensuring a smooth and easy-to-coat mixture.
- Customize the salad for dietary needs by using dairy-free yogurt alternatives or omitting feta for a vegan version that still delivers incredible flavor.
- Prep Time: 15 minutes
- Cook Time: 2 minutes
- Category: Lunch, Appetizer, Snacks
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 210
- Sugar: 10g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 5mg