Broccoli Crunch Salad
A healthier take on broccoli salad, for summer picnics!
Yield: 6
Ingredients
- 10 spears of asparagus cut into 1 inch diagonal pieces (woody ends removed)
- 1 medium head of broccoli stems mostly removed and cut into florets
- 1 package Diamond Nuts Heirloom Nut & Fruit Blend Marcona Almond Variety
- 1/4 cup each chopped parsley and basil
- 2 green onions white and green parts
- zest of one lemon
- 1/3 cup mayonaise
- 1/4 cup full fat greek yogurt
- 2 tablespoons white wine vinegar
- 1/2 tablespoon honey
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
Instructions
- Bring a pot of boiling, salted water to a boil. Add the asparagus and cook for 2 minutes, then blanch in an ice water bath for 5 minutes. Drain asparagus, and dry off as best you can with a kitchen towel.
- Add to a large bowl with the broccoli, Marcona almond blend, herbs, green onions, and lemon zest.
- To make dressing, whisk mayo, yogurt, vinegar, honey salt, and pepper. Taste and adjust if needed.
- Pour dressing onto vegetables, and stir to thoroughly coat. Refrigerate for one hour, then serve.