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+ servings
Broccoli Crunch Salad #spring

Broccoli Crunch Salad

A healthier take on broccoli salad, for summer picnics!
5 from 1 vote
Prep Time :15 minutes
Cook Time :10 minutes
Total Time :25 minutes
Yield: 6
Author: Amanda Paa



  • 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


  • 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.