Remember the classic Midwest broccoli salad? If you loved it, join me in giving this creamy broccoli salad a healthy twist. Instead of mayo, we’ll use yogurt, and instead of bacon, we’ll opt for smoked ham chips. Almonds, despite being rich in fats, are full of good fats and are always a welcome addition.
In this recipe, you’ll toast almonds, pumpkin seeds, and ham pieces, and chop the broccoli finely—yes, it’s raw, which means you get the most out of its nutritional benefits. We’ll make a dressing with yogurt, lime, Splenda, salt, and pepper, creating a delightful complement to the dried cranberries and broccoli.
Why you should try this Broccoli Salad?
- Weight Watchers Friendly: This broccoli salad is perfect for any occasion, and it’s low in Weight Watchers points—all from healthy fats.
- Crunchy and Textured: It’s incredibly crunchy with different textures from cranberries to nuts and broccoli.
- Visually Appealing: It looks appetizing and fresh, making it a great addition to your meal.
- Versatile Pairing: It pairs well with white meats, red meats, and even fish.
- Healthy Twist on a Classic: This salad maintains the essence of the classic recipe but with healthier ingredients.
Ingredients
For the Dressing:
- 1 cup of light Greek yogurt, (245 g.)
- 2 tablespoons of lime juice, (30 ml.)
- 1 tablespoon of Stevia, (12 g.)
- 1/2 teaspoon of salt, (2.5 g.)
- 1/4 teaspoon of black pepper, (1 g.)
For the Salad:
- 4 cups of broccoli florets, (about 600 g.)
- ½ cup of red onion, finely chopped, (75 g.)
- ¼ cup of whole almonds, toasted, (35 g.)
- ½ cup of dried cranberries, (60 g.)
- ¼ cup of pumpkin seeds, toasted, (30 g.)
- 100 g. of smoked ham, diced
Preparation: 15 minutes
Cooking: 10 minutes (toasting nuts and seeds)
Servings: 6
Serving Size: 1 cup
5 WW Points Per Serving. You can view the recipe on the WW App here. (WW login required.)
Instructions
- Prepare the Dressing: In a medium-sized mixing bowl, combine 1 cup of light Greek yogurt, 2 tablespoons of lime juice, 1 tablespoon of Stevia, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Whisk the ingredients together until they are well combined and the dressing is smooth. Set aside.
- Toast the Nuts and Seeds: Preheat your oven to 350°F (175°C). Spread 1/2 cup of whole almonds and 1/4 cup of pumpkin seeds on a baking sheet. Toast them in the oven for about 10 minutes, or until they are lightly browned and fragrant. Keep an eye on them to prevent burning. Remove from the oven and let them cool completely.
- Prepare the Salad Ingredients: Wash and cut 4 cups of broccoli florets into small, bite-sized pieces. This will help ensure they are easier to eat and mix well with the other ingredients. Finely chop 1/2 cup of red onion.
- Prep ham: Dice 100 g. of smoked ham into small pieces and stir fry in a hot pan.
- Assemble the Salad: In a large mixing bowl, combine the broccoli florets, chopped red onion, toasted almonds, dried cranberries, toasted pumpkin seeds, and diced smoked ham. Pour the prepared dressing over the salad ingredients.
- Mix the Salad: Gently toss all the ingredients together until the broccoli and other components are evenly coated with the dressing. Ensure the dressing is well-distributed throughout the salad.
- Chill the Salad: For the best flavor, let the salad chill in the refrigerator for at least 1 hour before serving. This allows the flavors to meld together.
- Serve: Serve the broccoli salad cold. It’s a perfect side dish for any meal and pairs well with a variety of proteins such as chicken, fish, or beef.
Variations and Substitutions
- Dried Cranberries Alternatives: If you don’t have dried cranberries, you can use raisins or even small cubes of fresh pineapple for a sweet touch.
- Dressing Adjustments: While yogurt is the healthier choice, you can try some healthy mayo alternatives if you prefer.
- Nuts Options: I use whole almonds, but you can substitute with walnuts, hazelnuts, or even peanuts—use whatever you have at home or prefer.
- Additional Ingredients: Feel free to add other seeds like sunflower seeds or chia seeds for extra crunch and nutrition.
- Vegetable Variations: You can add other crunchy veggies like thinly sliced bell peppers or carrots for more color and flavor.
Tips and Tricks for Making Broccoli Salad
- Properly Clean Broccoli: Wash the broccoli florets thoroughly or blanch them for a few seconds if preferred. Ensure you cut the broccoli into very small pieces, as not everyone is accustomed to eating it raw.
- Add Nuts Last: Add the nuts and seeds only at the end to prevent them from getting soft from the dressing, which would ruin the crunchy texture.
- Yogurt Choice: Use plain Greek yogurt for a thicker and creamier dressing. You can adjust the tanginess by adding more lime juice or a touch of honey if desired.
- Make Ahead: This salad can be made ahead of time, but keep the nuts and seeds separate until just before serving to maintain their crunchiness.
- Chill Before Serving: Let the salad chill in the refrigerator for at least an hour before serving to allow the flavors to meld together.
This healthier version of broccoli salad is easy to prepare and a joy to eat.
Broccoli Salad
A healthy twist on this creamy American classic side.
Ingredients
For the Dressing:
- 1 cup of light Greek yogurt, (245 g.)
- 2 tablespoons of lime juice, (30 ml.)
- 1 tablespoon of Stevia, (12 g.)
- 1/2 teaspoon of salt, (2.5 g.)
- 1/4 teaspoon of black pepper, (1 g.)
For the Salad:
- 4 cups of broccoli florets, (about 600 g.)
- ½ cup of red onion, finely chopped, (75 g.)
- ¼ cup of whole almonds, toasted, (35 g.)
- ½ cup of dried cranberries, (60 g.)
- ¼ cup of pumpkin seeds, toasted, (30 g.)
- 100 g. of smoked ham, diced
Instructions
- Prepare the Dressing: In a medium-sized mixing bowl, combine 1 cup of light Greek yogurt, 2 tablespoons of lime juice, 1 tablespoon of Stevia, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Whisk the ingredients together until they are well combined and the dressing is smooth. Set aside.
- Toast the Nuts and Seeds: Preheat your oven to 350°F (175°C). Spread 1/2 cup of whole almonds and 1/4 cup of pumpkin seeds on a baking sheet. Toast them in the oven for about 10 minutes, or until they are lightly browned and fragrant. Keep an eye on them to prevent burning. Remove from the oven and let them cool completely.
- Prepare the Salad Ingredients: Wash and cut 4 cups of broccoli florets into small, bite-sized pieces. This will help ensure they are easier to eat and mix well with the other ingredients. Finely chop 1/2 cup of red onion.
- Prep ham: Dice 100 g. of smoked ham into small pieces and stir fry in a hot pan.
- Assemble the Salad: In a large mixing bowl, combine the broccoli florets, chopped red onion, toasted almonds, dried cranberries, toasted pumpkin seeds, and diced smoked ham. Pour the prepared dressing over the salad ingredients.
- Mix the Salad: Gently toss all the ingredients together until the broccoli and other components are evenly coated with the dressing. Ensure the dressing is well-distributed throughout the salad.
- Chill the Salad: For the best flavor, let the salad chill in the refrigerator for at least 1 hour before serving. This allows the flavors to meld together.
- Serve: Serve the broccoli salad cold. It’s a perfect side dish for any meal and pairs well with a variety of proteins such as chicken, fish, or beef.
Notes
5 WW points per serving.
Nutrition
Serving: 186gCalories: 129kcalCarbohydrates: 13gProtein: 12gFat: 4.6gSaturated Fat: 0.7gCholesterol: 8.9mgSodium: 400mgPotassium: 553mgFiber: 4.1gSugar: 3.4gCalcium: 115mgIron: 1.2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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