I am always trying to get the kids to eat broccoli. When I saw this recipe by Marina Delio, I was excited that it contained a lot of antioxidants in a creamy fat-free dressing. I made it today and it turned out to be a wonderful salad which was well liked by my family.
What you need:
1/4 cup nonfat plain Greek yogurt
1 tbsp Dijon mustard
1 tsp honey
1 tsp lemon juice
2 cups broccoli florets
1 cup grapes
1 carrot sliced
1 celery stalk sliced
1 avocado pitted and sliced.
1 green onion sliced
1/4 cup toasted walnuts
Salt and fresh cracked pepper to taste
How to make:
1. For the dressing, mix together the yogurt, mustard, lemon juice, and honey and set aside.
2. Steam broccoli for a couple of minutes either in the microwave or on stove top till it is tender crisp. Keep under ice water. Drain and pat the cooled broccoli dry with a paper towel.
3. In a medium bowl, place the broccoli and add the grapes, carrot, celery, avocado, green onion, and walnuts. Pour the dressing over broccoli mixture and toss to coat. Season to taste with salt and pepper.