Warm Broccoli Salad with Greek Yogurt and Toasted Almonds
Broccoli is one of the most versatile cruciferous vegetables and one of my personal favorites, especially in cool weather. This warm salad, which requires steamed broccoli as its starting point, is simple but elegant, with toasted almonds and a tangy dressing that uses Greek yogurt. Extra virgin olive oil is what makes this a perfect Mediterranean diet recipe. I also love to use the stem, which is perfectly edible. One of the basic tenets of the Greek diet is, of course, to keep waste to a minimum, so consider this a nose-to-tail dish with one of the best Mediterranean vegetables! If you like easy Greek vegetarian recipes, you’ll love this.
- 1 head of fresh broccoli
- 2/3 cup blanched almond slices or slivers
- 3 tablespoons Greek yogurt
- 2 teaspoons Dijon mustard
- 1 teaspoon Greek garlic paste
- Strained fresh juice of 1 lemon
- 2 tablespoons Corinthian currants
- 2 – 3 tablespoons extra virgin Greek olive oil
- Sea salt and pepper to taste
Cut the broccoli, including the stem, into florets and small pieces.
Bring a little water to a boil inside a pot fitted with a steaming basket and steam the broccoli for 3 – 4 minutes until bright green, tender but al dente. Transfer to a mixing bowl.
Blanch the almonds in a dry skillet over medium heat, stirring, until lightly browned. Remove immediately.
Juice the lemon.
Whisk together the lemon juice, mustard, yogurt, garlic paste, olive oil, salt and pepper. Add half the dressing and the currants to the broccoli and toss. Serve in individual bowls or in one large bowl or platter, drizzled with the remaining dressing and the toasted almonds.
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