Chopped Broccoli Salad
Equipment
Ingredients
Ingredients
broccoli (chopped)
1 head
red onion (chopped)
0.5 piece
spring onion (chopped)
3 piece
parsley (chopped)
1 bunch
pumpkin seeds (toasted)
0.5 cup
dried cranberries (chopped)
0.5 cup
olive oil
0.25 cup
lemon (juiced)
1 piece
greek yoghurt
0.5 cup
honey
1 tbsp
salt
0.5 tsp
ground black pepper
0.5 tsp
cumin
1 tsp
Instructions
Prepare vegetables
Wash and chop the broccoli, red onion, spring onions, and parsley into bite-sized pieces.
Toast pumpkin seeds
Lightly toast pumpkin seeds in a dry pan until fragrant and lightly golden.
Prepare dressing
In a large bowl, whisk together olive oil, lemon juice, Greek yoghurt, honey, salt, pepper, and cumin until smooth.
Combine salad
Add all chopped vegetables, toasted pumpkin seeds, dried cranberries, and fried shallots to the bowl with the dressing. Mix thoroughly until everything is well coated.
Taste and adjust
Taste the salad and adjust seasoning with additional salt, pepper, or lemon juice if needed. Serve immediately or refrigerate until ready to serve.
Original recipe
Storage
Best consumed within 2 days. The salad can be made ahead and stored in an airtight container in the refrigerator. The broccoli will soften slightly but will still be delicious.
Your kitchen, together
Try Chopa today
Save recipes, plan meals, and manage your groceries — all in one place.