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Broccoli, bacon and cashew salad with yoghurt dressing

Broccoli salad

Broccoli is a fantastic fibrous vegetable that can be used to add bulk to meals and provide a good source of B vitamins, iron and Vitamin C. The nuts add a good fat profile and texture to the dish and the bacon adds deliciousness. This is a side dish that can accompany your meals or optional additions (chicken, blue cheese, boiled eggs etc.) can be added to make this a meal on its own.

  • 1 head (500 g) broccoli
  • 3 rashers bacon, diced
  • 2 spring onion, chopped
  • handful (30g) cashews/pine nuts/almonds
  • ¼ cup Bulgarian yoghurt
  • 1 tsp lemon juice
  • 1 tsp white wine vinegar

Steam the broccoli for 7-8 minutes to maintain some crunch and immediately place in ice water to prevent over cooking them. Drain the broccoli after 2 minutes. Meanwhile fry the bacon in a non-stick pan until crispy and set aside. Roast the chosen nuts in a pan over medium heat or in a preheated oven until nicely toasted and full of flavour.

Mix the dressing ingredients (yoghurt, lemon juice and vinegar) and season to taste.

Toss all the dry ingredients together in a bowl, drizzle with the yoghurt dressing and serve. If you plan on making in bulk to keep for lunch the next day keep the dressing separate and add as needed.


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