Healthy Broccoli Salad

0 from 0 votes
Recipe by Naomi Sherman
Servings

6

serves
Net Carbs

22.2

grams
Protein

9.4

grams
Fat

14.7

grams

The origin of this salad came from one that was given to me years ago, with the claim that it was the best salad ever.

I looked at it and thought “Raw broccoli? Nuts and sweet dressing? Gag”

But I dutifully made it and was shocked at both how tasty it was and how much the menfolk enjoyed it.
So much so that it is a regular on our Christmas table or for special occasions.

But you know me, I can’t help but wonder how I can tweak a recipe to make it better, healthier or tastier.

Well, firstly I removed the ridiculous amounts of sugar from the dressing and made it a bit tangier to suit my preferences.

I added oven crisped prosciutto for that yummy salty crunch and swapped the cashews in the original recipe for pecans (and then I did one with pumpkin seeds which was the bomb diggity)

Don’t believe me that this is as good as I’m saying? Cool, cool.

Make it yourself and then get back to me.
Better yet; post it and tag me, begging for forgiveness, lol.

Enjoy!

Ingredients

  • 6 cups of raw broccoli florets, chopped into bite-sized pieces

  • 100 grams of oven crisped prosciutto

  • 1/2 cup of dried cranberries

  • 1/2 cup of roughly chopped pecans

  • 1/2 of a small red onion, finely sliced

  • DRESSING
  • 1/2 cup of greek yoghurt

  • 1/4 cup of mayonnaise

  • 2 tablespoons of apple cider vinegar

  • 2 tablespoons of brown sugar substitute (Natvia Gold)

Directions

  • Place all of the dressing ingredients into a small bowl or jug and whisk to combine.
  • Taste and adjust to suit your personal taste.
  • Place the broccoli florets into a large bowl and add most of the cranberries, pecans and crumbled prosciutto, reserving some for garnish.
  • Pour half of the dressing over and toss well to combine.
  • The amount of dressing you use is completely up to you, I don’t like mine heavily dressed and only use half but that is my preference.
  • You do you, boo
  • Sprinkle the reserved garnish ingredients over the top and season with a healthy grind of black pepper.
  • This salad will keep, covered in the fridge, for a few days but is best eaten straight away.

Nutrition Facts

6 servings per container


  • Amount Per ServingCalories253
  • % Daily Value *
  • Total Fat 14.7g 23%
    • Total Carbohydrate 22.2g 8%
      • Protein 9.4g 19%

        * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.