Broccoli with Pineapple and Cranberries Salad
This Broccoli with Pineapple and Cranberries Salad is a healthy and delicious salad that is perfect for any meal. It's loaded with fresh broccoli, cherry tomatoes, red onions, and a creamy dressing made with Greek yogurt, honey, and apple cider vinegar. This salad is vegetarian and gluten-free, making it suitable for many dietary preferences. It is also a great source of fiber and vitamins, thanks to the broccoli and other vegetables.
Allergen Information: Contains None
Nutrition Facts
Per serving
Energy
133 kcal
Protein
3 g
Carbs
18 g
Fat
6 g
Fiber
4 g
Ingredients
Common salt
0.5 tsp (2.5g)
Pepper, black
0.25 tsp (1.25g)
Onion
0.25 small cup (25g)
Broccoli
2 small cup floret (200g)
lemon juice
2 tbsp (30g)
Dried Cranberries
2 tbsp (30g)
Olive Oil
0.5 tsp (2.5g)
Almonds
2 tbsp (30g)
Pineapple
0.25 cup, diced (50g)
Instructions
Preparation
For Blanching Broccoli:
- Blanch the broccoli florets in boiling water for 2-3 minutes, then immediately transfer them to ice-cold water. This will help retain the bright green color and keep the broccoli crisp.
-Chop almonds.
Cooking Steps
In a large bowl, combine the blanched broccoli florets, chopped onion, dried cranberries, diced pineapple and almonds.
In a separate bowl, whisk together the lemon juice, olive oil, salt, and pepper until well combined.
Pour the dressing over the broccoli salad and toss well to coat.
Serve chilled.