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Broccoli apple salad with carrots, nuts and pumpkin seeds drizzled with poppy seed yogurt dressing photographed in a white oval bowl from top view.
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Broccoli Apple Salad with Yogurt Dressing

By Zerrin & Yusuf
Light yet nutritious and filling broccoli apple salad
Yields: 4
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PREP 10 minutes
TOTAL 10 minutes

INGREDIENTS
  

Salad:

  • 3 cups broccoli florets
  • 3 apples diced
  • 1 tablespoon lemon juice
  • 2 carrots diced
  • ¼ cup red onion diced
  • ¼ cup dill pickles diced
  • ¼ cup hazelnuts roughly chopped
  • ¼ cup pumpkin seeds
  • ½ cup pomegranate arils

Dressing:

  • ¾ cup plain yogurt
  • 2 tablespoons mayonnaise
  • 2 tablespoons pickle juice
  • ¼ teaspoon salt
  • 2 teaspoons poppy seeds

INSTRUCTIONS
 

Salad:

  • Blanch the broccoli florets in boiling water for 2 minutes and transfer them immediately into a large bowl of cold water. Let them cool completely and drain well.
  • Put diced apples in a large bowl and immediately pour lemon juice over them. Stir well so that all pieces of apple are coated with it.
  • Add in cooled and drained broccoli florets, carrots, anion, dill pickles, hazelnuts, pumpkin seeds and pomegranate arils.

Dressing:

  • Whisk together all the ingredients until smooth.Taste and add extra pickle juice if needed.
  • Drizzle the dressing over the salad and serve.

NUTRITION

Serving: 1portionCalories: 285kcalCarbohydrates: 36gProtein: 7gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 6gTrans Fat: 0.02gCholesterol: 9mgSodium: 441mgPotassium: 703mgFiber: 8gSugar: 23gVitamin A: 5663IUVitamin C: 74mgCalcium: 148mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

ADDITIONAL INFO

Course Salad
Cuisine American
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