Low-Calorie Skinny Broccoli Salad with Apples
A light and fresh Skinny Broccoli Salad with crisp broccoli, sweet cranberries, and a creamy tangy dressing.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
Ingredients
Scale
4 cups fresh broccoli florets
1/2 cup shredded carrots
1/4 cup thinly sliced red onion
1/4 cup dried cranberries
1/4 cup slivered almonds, toasted
1/4 cup plain Greek yogurt
1 tablespoon light mayonnaise
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
Salt and black pepper to taste
Instructions
- Wash and cut broccoli into bite-sized florets.
- Blanch broccoli for 1–2 minutes in boiling water, then transfer to an ice bath. Drain well.
- Combine broccoli, carrots, and red onion in a large bowl.
- Toast almonds in a skillet until golden and fragrant. Cool slightly.
- Whisk together yogurt, mayonnaise, vinegar, mustard, honey, salt, and pepper.
- Pour dressing over vegetables, add cranberries and almonds, and toss gently.
- Refrigerate for at least 30 minutes before serving.
- Adjust seasoning if needed before serving.
Notes
Use fresh broccoli for best texture. Add nuts just before serving to maintain crunch. Substitutions include plant-based yogurt for vegan options or different nuts and dried fruits.