Creamy Broccoli Salad

I usually make some type of salad on a daily basis, and love to add a wide variety of fruits and vegetables to my salads. In the past few months, I have started making salads using raw broccoli and cauliflower and I thoroughly enjoy the crunch in these salads as well as their versatility. In this particular salad, I featured broccoli used raw cut into bite sized pieces to which I added shredded carrots, red onions, slivered red peppers, and sunflower seeds. For my dressing, I wanted to create something creamy but I also wanted to keep it healthy. I did have a small avocado on hand that was quite ripe so I made a dressing of the avocado, fat free Greek yogurt, apple cider vinegar, lemon, salt and pepper. This salad is colorful, crunchy, and full of flavor and would be a great choice for lunch, or as a side dish for dinner, particularly when grilling outdoors.

Why Healthy

  •  Broccoli is packed with nutrients including vitamin C, vitamin K, vitamin A, folic acid, calcium, and fiber.  Broccoli is also rich is anti-inflammatory phyto nutrients.
  • Avocados provide nearly 20 essential vitamins and minerals: potassium, folic acid and other B-vitamins, as well as vitamins E and K. They also contain phytonutrients, believed to help prevent many chronic diseases.
  • Avocados contain the mono- and polyunsaturated “good” fats that are recommended as part of a healthy diet.

Print

Creamy Broccoli Salad

Yield: Serves 4 - 6

Prep Time: 20 mins

Ingredients:

1 Large Head of Broccoli, Cut Into Bite Sized Pieces
1 Red Pepper, Cored, And Cut Into Slivers
1 Small Red Onion, Peeled, And Finely Sliced
1 Cup Shredded Carrots
1/2 Cup Sunflower Seeds
Dressing:
1 Small Avocado
1 Cup Fat Free Greek Yogurt
1 Tablespoon Apple Cider Vinegar
1 Tablespoon Lemon Juice
Salt & Pepper

Directions:

In a large bowl toss together the salad ingredients.
Place the dressing ingredients into a blender and puree until smooth.
Taste, and adjust seasonings or acids as needed.
Spoon 3/4 of the dressing into the salad and toss to mix well.
Add additional dressing as needed, then serve immediately

 

 

One Response to “Spaghetti With Roasted Pepper Sauce”

  1. Julie in Redmond — March 31, 2012 @ 1:57 am

    I made this for my family tonight. It’s absolutely delicious! And easy too! The goat cheese perfectly compliments the walnuts and red pepper sauce. I didn’t have a red hot chili pepper, so I just added some red pepper flakes to the onions while I sauteed them.

    [Reply]

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