Broccoli salad with pomegranate and raisins

Broccoli salad with pomegranate and raisins

By
From
The Green Kitchen
Serves
4
Photographer
Johanna Frenkel

This is a wonderful quick salad that has a nice crunchy texture and fresh flavours. Sweet raisins and fresh pomegranate meet raw broccoli, coated in a yoghurt dressing – you are in for a taste experience. It is great as a side dish or as a light lunch with a slice of toasted rye bread.

Ingredients

Quantity Ingredient
2 heads fresh broccoli
1 small red onion, finely chopped
1 pomegranate, deseeded
150g raisins
75g sunflower seeds, toasted
250ml plain yoghurt
1/2 teaspoon sea salt
freshly ground black pepper

Method

  1. Separate the broccoli florets from the stalk and cut them into smaller, bite-sized pieces. Cut the remaining stalk in half and finely slice. Place in a serving bowl, together with the onion, pomegranate seeds, raisins and sunflower seeds. Toss to combine. Add the yoghurt, salt, and pepper, to taste. Use your hands to mix together making sure that all broccoli florets are coated in yoghurt. Serve.

Tips

  • The traditional way to make this salad is with mayonnaise. Our version is lighter but you could use mayonnaise instead or use half and half. For a vegan alternative, use soy yoghurt.
Tags:
The Green Kitchen
David
Frenkiel
Luise
Vindahl
Andersen
vegetarian
healthy
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