broccoli and almond salad

Broccoli and Almond Salad

Broccoli and Almond Salad is a simple yet surprisingly delicious salad that combines the freshness of broccoli with the nutty crunch of almonds, all drizzled with a light and flavorful dressing. It’s perfect as a side dish, light lunch, or even a vegetarian main course.

How to make Broccoli and Almond Salad?

Here’s how to make Broccoli and Almond Salad:


  • 1 bunch broccoli, trimmed and cut into florets
  • 1/2 cup sliced almonds
  • 1/4 cup crumbled Parmesan cheese
  • 1/4 cup dried cranberries (optional)
  • For the dressing:
    • 2 tablespoons olive oil
    • 1 tablespoon fresh lemon juice
    • 1/2 teaspoon Dijon mustard
    • 1/4 teaspoon honey
    • Salt and pepper to taste


  1. Bring a pot of salted water to a boil. Add the broccoli florets and cook for 1-2 minutes, or until crisp-tender. Drain and immediately run under cold water to stop the cooking process. This will maintain the vibrant green color and crisp texture.
  2. Heat a dry skillet over medium heat. Add the sliced almonds and cook, stirring occasionally, until golden brown and fragrant. This takes about 3-5 minutes. Be careful not to burn them.
  3. Combine the blanched broccoli, toasted almonds, and crumbled Parmesan cheese. If using, add the dried cranberries.
  4. Whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and pepper.
  5. Drizzle the dressing over the salad and toss gently to coat. Serve immediately, while the broccoli is still warm and crisp.

You can add cooked quinoa, chopped grilled chicken, balsamic vinegar, tahini, or even a vinaigrette.

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