Broccoli and Almond Salad

This Broccoli and Almond Salad is a vibrant and crunchy mix of fresh vegetables and nuts, dressed in a light lemony dressing. The blanched broccoli retains a slight crunch, balancing well with the creamy almonds and crisp red bell pepper. The red onion and cucumber add freshness, while the hint of honey in the dressing brings a subtle sweetness that complements the natural flavors.

For a Serving Size of Two:

Ingredients:

• 200 grams broccoli florets
• 30 grams roughly chopped almonds
• 50 grams diced red bell pepper
• 50 grams diced cucumber
• 20 grams diced red onion
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• Salt and black pepper, to taste
• 1 teaspoon honey (optional for a touch of sweetness)
• Fresh parsley, for garnish (optional)

Procedure:

• Blanch the broccoli florets in boiling water for 1-2 minutes, then immediately transfer them to a bowl of ice water to retain their bright color and crunch. Drain well.
• In a small bowl, whisk together olive oil, lemon juice, honey (if using), salt, and pepper.
• In a large bowl, combine the broccoli, almonds, red bell pepper, cucumber, and red onion.
• Pour the dressing over the salad and toss to coat all ingredients evenly.
• Garnish with fresh parsley if desired, and enjoy immediately for the best flavor and texture.

Nutritional Benefits:

• Calories: 488 kcal
• Protein: 30.7 g
• Carbohydrates: 3.3 g
• Fat: 39.3 g