Broccoli Crunch Salad
Blanched broccoli with dried cranberries, toasted almonds, pumpkin seeds, and a lemon-cumin yogurt dressing. Jain-friendly with no onion or garlic.
Ingredients
For the salad
- 5 cups broccoli florets from about 2 medium heads, cut small; tender stems as thin coins optional
- 1/2 cup dried cranberries
- 1/3 cup almonds roughly chopped, lightly toasted
- 1/4 cup pumpkin seeds pepitas, toasted with the almonds
- 1/2 cup carrot matchsticks optional
- 2 tablespoons cilantro chopped, optional
For the yogurt dressing
- 1/2 cup plain yogurt not thick Greek, or thin Greek with a spoon of water
- 2 tablespoons lemon juice fresh
- 1-2 teaspoons honey or jaggery to taste
- 1/2 teaspoon toasted cumin powder bhuna jeera
- 1/4 teaspoon chaat masala or kala namak (black salt)
- salt pinch, to taste
- black pepper to taste
- hing optional pinch, bloomed in 1/2 teaspoon oil with the cumin
Instructions
Blanch the broccoli
- Bring a pot of salted water to a boil. Set a bowl of ice water next to the stove.
- Add the broccoli florets and optional stem coins. Cook 60 to 90 seconds, until bright green and still firm.
- Drain and plunge into ice water for 1 minute. Drain again and pat very dry with a clean towel.
Toast the nuts and seeds
- In a dry skillet over medium heat, toast the almonds and pumpkin seeds for 3 to 4 minutes, stirring, until fragrant and the seeds start to pop. Tip onto a plate to cool.
- Optional: warm 1/2 teaspoon oil in the same pan for 10 seconds, add a pinch of hing and the cumin powder for another 10 seconds, then scrape into the dressing bowl.
Mix the dressing
- In a small bowl, whisk yogurt, lemon juice, honey or jaggery, toasted cumin (or the hing-cumin oil), chaat masala or black salt, salt, and pepper.
- Taste. It should be tangy first, lightly sweet second. Add a teaspoon of water if it is too thick to pour.
Toss and serve
- In a large bowl, combine the dry broccoli, cranberries, almonds, pumpkin seeds, and optional carrot and cilantro.
- Pour over the dressing and toss until every floret is coated. Rest 10 minutes, then taste and finish with more lemon if needed. Serve cool.
Notes
Pat the broccoli very dry after blanching or the dressing thins out.
For maximum crunch, dress close to serving time, or store dressing separately for meal prep.
Vegan: use thick unsweetened plant yogurt, or a lemon-oil dressing with the same spices and a little maple.
Store leftovers airtight in the fridge up to 3 days; drain any liquid and refresh with lemon before serving.
Add extra toasted seeds only when serving if you want maximum crunch on day two.
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