Strawberry Broccoli Salad
This strawberry broccoli salad is tossed in a homemade poppy seed dressing. You'll love the vibrant flavor of this summery salad.
Servings: 6
Ingredients
Broccoli Salad
- 4 cups raw broccoli chopped into bite-size pieces
- ¼ large red onion thinly sliced
- 2 cups strawberries thinly sliced
- ⅓ cup raisins
- ¾ cup fresh mint leaves roughly chopped
- 4- oz. pecorino romano or white cheddar cheese ~½ cup chopped, chopped into small cubes (we used pecorino romano)
- ⅓ cup slivered almonds toasted
- ½ teaspoon salt
Homemade Poppyseed Dressing*
- 1/3 cup olive oil
- 3 tablespoons plain nonfat Greek yogurt
- ½ tablespoon lemon juice
- ½ tablespoon apple cider vinegar
- 2.5 teaspoons honey
- 2 teaspoons poppyseeds
- ⅛ teaspoon salt
Instructions
- First, slice your broccoli into bite-sized pieces.
- Place the broccoli, red onion, strawberries, raisins, mint leaves, and cheese into a large salad bowl.
- Prepare the dressing (if making homemade dressing) and then pour the dressing over the broccoli and other ingredients. Toss the salad so that all of the ingredients are coated.
- Next, toast the slivered almonds in a small skillet over medium heat. Move the almonds around with a wooden spoon and cook them until golden brown, about 3-5 minutes.
- Sprinkle the almonds and salt over the broccoli salad and toss the salad again.
- Cover the salad and place the salad in the refrigerator and let the salad chill for 1 hour. The salad gets better over time, so feel free to make the salad the day before serving.
Video
Notes
- Poppyseed dressing: feel free to use ⅓ - ½ cup of your favorite poppyseed dressing.
- Because broccoli florets are a hearty vegetable, we suggest cutting the broccoli into bite-sized pieces and let them sit in dressing for an hour or overnight. Toss the salad before serving.
- We used pecorino romano, but cheddar cheese would work, too.
Nutrition
Calories: 308kcal | Carbohydrates: 23g | Protein: 10g | Fat: 21g | Fiber: 5g | Sugar: 6g