BROCCOLI SALAD with DATES AND WALNUTS is a refreshing bowl of fresh and delicious goodness in a bowl, bathed in a thick and creamy yogurt dressing, enjoy it as a salad or a side dish with any main course! This is going to be your go to broccoli favorite from now on!
Jump to Recipe
Our family loves salads and I try to have a side of salad with every meal; it could be a cold salad like macaroni salad , a simple grated carrot salad or just a bunch of fresh chopped veggies! When my grocer sent a fresh pack of broccoli this time, I decided to make a salad of it instead of our favorite and regular Broccoli Thalasani (or garlic infused broccoli stir fry)! Broccoli in a salad would be new one for us but I was game for it. We love salads so much, even a bunch of fresh veggies chopped up or sliced and eaten raw or sometimes even blanched or just cooked (like I would do with beets) would suffice to satiate us! But when I saw broccoli being served as a salad on a TV show, I had to try it!
With some simple ingredients you may already have in your kitchen, making this is super easy and super quick! You are going to love this make ahead and delicious broccoli salad with sweet chunks of dates and crunchy heart healthy walnuts in every bite!
INGREDIENTS NEED TO MAKE BROCCOLI SALAD IN A JIFFY:
Of course, fresh and crunchy raw broccoli - wash and cut into bite sized florets. Use the stem part to use in stir fries, soups etc. I love the nutrition, texture and sweetness dates give, so chop some dates (as many or as little as you want). Feel free to use dried cranberries, raisins, chopped apricots etc. in addition or instead too. Some heart healthy walnuts. You can use any nuts you prefer but I love walnuts in my salads. Peanuts would be wonderful too. Halve some cherry salad tomatoes or even whole tomatoes for a dash of color and more antioxidants! To ramp up the nutrition, I sprinkled some toasted sesame seeds. You could also use sunflower, pumpkin or even flax seeds if you want. If you love the crunch, aroma and flavor of red onions, slice up some and stir in but keep in mind, onions will continue to release water or moisture, so try and add just before serving.
Now, the main flavor which brings the whole salad together, the yogurt dressing: Most salads use mayonnaise or an oil-vinegar type of dressing but here I was looking for a healthy creamy dressing which is not big on fat or calories too, so my favorite yogurt and specifically Greek yogurt dressing it was going to be. Just mix thick Greek yogurt (or hung curd/yogurt) with some flavorings. My favorite simple add ins here are: A dash of honey – sweetens it up a tad and balances the sour flavor of yogurt. Use your favorite kind of sweetener. Some pink salt and freshly ground black pepper powder. Sprinkle your favorite salt you like or have. Dried herbs – I stirred in some dried basil leaves and dried parsley. Even fresh or dry herbs like cilantro or mint would be wonderful. A squeeze of fresh lemon/lime juice for that distinct tang only lemon or lime can give and which lifts up the oomph factor in any dish not to mention the dash of Vitamin C it adds. Lastly, a flurry of lemon/lime zest to perk things up even further! Use only the yellow or green part and not the white inner portion which tends to be bitter.
Whisk all these together; a simple yogurt dressing to use in any salad or even as a dip for your pakoras, pita wedges or even salty crackers isn’t it?
PUTTING TOGETHER THE BROCCOLI SALAD:
How did I make this? Well, here you go! Broccoli can be eaten raw and here too you can use small bite-sized chopped, raw broccoli or steam it a bit; try and use only the florets if possible and not the chunky stem portion. I wanted it to be coated and flavored with a creamy dressing and I felt that a bit of steaming (not too much!) would soften it up and open its pores to drink up more of the dressing goodness, yumminess and seasonings you add. This step is totally optional; raw is fine too! But make sure not to over steam! It continues to soften in the yogurt dressing. Steam broccoli florets just for about 4-5 minutes or even less if you still need a crunchy bite into it. Notice I am not blanching or cooking it in water. I prefer steaming over boiling water as it prevents nutrition from dissipating into the boiling water. I steamed it a bit more than I would have loved to; needed a bit of bite, but that is for next time! Let cool COMPLETELY before adding the rest of the ingredients and bathing it in that creamy yogurt dressing. Once the steamed broccoli is thoroughly cooled (or use raw if preferred), mix in the other ingredients and then stir in the dressing gently so as to not break up the broccoli florets too much.
Mix well, cover and chill in the refrigerator for about 15 minutes to an hour. Serve chilled or at room temperature.
SERVING SUGGESTIONS:
Broccoli salad is a perfect accompaniment to any meal, Indian or International! With some cooked beans like red kidney beans, white beans, garbanzo or even some chopped up tofu or paneer, I could make a meal of this delicious salad. Do give it a try and share your thoughts and comments with a rating below. You could also give me a ping on Instagram (@curryandvanilla16/#curryandvanilla16) or share on my Facebook page. Enjoy Foodies and Happy Eating!
MORE SALADS TO TRY:
Easy Marinated Vegetable Salad Daikon and Carrot Salad in Honey-Lime Dressing Zesty Macaroni Salad Tabouli Middle Eastern Salad Sprouted Mung Bean Salad
PIN here for later:
If you like my posts and recipes, do not forget to Pin, Share, comment in the box below or like my Facebook page For more such easy and delicious recipes, follow me on: Facebook @ curryandvanilla Pinterest @ curryandvanilla Instagram @ curryandvanilla16 Twitter @ curryandvanilla Google Plus @ Vanitha Bhat Have fun cooking, eating and sharing!!!
