About
This low carb broccoli and almond salad is full of flavor, fats and deliciously creamy and crunchy textures.
The salad provides four portions, perfect as a side to accompany grilled meats or fresh fish.
For maximum flavor, allow the salad to stand for 10 minutes before serving.
Ingredients
- 4 cup, chopped broccoli, raw
- 2 tablespoon creme fraiche
- 2 tablespoon raw blanched slivered almonds by trader joe's
- 2 tablespoon peppermint, fresh
- 2 teaspoon lemon peel
- 1 tablespoon extra virgin olive oil
- 1 teaspoon lemon juice
- ½ medium – 2 1/2" diameter red onion
- ½ teaspoon dijon mustard
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
- Preheat the oven to 395 degrees Fahrenheit and line a shallow oven tray with baking paper.
- Finely slice the onion and add to a large mixing bowl with the broccoli florets.
- Arrange the slivered almonds in an even layer across the baking tray and transfer to the oven for 3-4 minutes until lightly golden brown. Set aside.
- Add the crème fraiche, lemon juice, lemon zest, mustard, olive oil, salt and pepper to a small bowl. Stir together well to combine.
- Pour the crème fraiche mixture over the vegetables and stir well to combine, ensuring they are evenly coated in the dressing.
- Lightly crumble the toasted almonds over the salad, briefly stirring through.
- Scatter with torn mint leaves to serve.
Nutrition Facts
- Servings: 4
- Calories: 114.1kcal/477.4kJ (per serving)
- Fat: 8.2g (per serving)
- Carbs: 8.9g (per serving)
- Protein: 3.9g (per serving)
