Broccoli Salad with a Healthy Twist

Broccoli Salad with a Healthy Twist

Broccoli Salad with a Healthy Twist

Super Healthy Broccoli Salad is a variation on a classic with extra nutrients packed in. It’s crunchy, sweet, and salty, and it’s a salad that everyone loves.Sourdough bread, clam chowder, and broccoli salad are three of my favorite things to order at Souplantation.

In fact, much to the chagrin of people in line behind me, I’ve been known to create a dinner out of the broccoli salad itself.

When we’re indulging in those deliciously greasy hamburgers, we can at least rely on broccoli salad to provide some good-for-you nutrients.

That’s where this recipe for a Super Healthy Broccoli Salad comes in.

I manted to take the salad that already had the nutritious broccoli in it.

Broccoli Salad with a Healthy Twist
A traditional American cuisine with added nutrients.



4 lb fresh broccoli heads *8-9 cups florets

1/2 cup chopped red onions

3/4 cup cranberries, dried

1/2 cup pepitas, toasted

a quarter cup of hemp seeds

*diced into tiny bits 8 oz cheddar cheese

*crumbled 8 oz bacon

1/2 cup sliced honey roasted almonds


1/2 cup plain full-fat yogurt

1/2 cup mayonnaise

2 tablespoons honey

1 lemon juice (about 2 tbsp)

red wine vinegar, 2 tbsp

2 tbsp – 1/4 cup chia seeds

To make the dressing, whisk together the yogurt, mayonnaise, and honey in a medium mixing basin. Combine the lemon juice and vinegar in a mixing bowl. After all of the ingredients have been completely combined, add the chia seeds and set aside until required.
Bring a big saucepan of water to a boil for the salad. While the water is heating up, wash and chop the broccoli into bite-size florets. Prepare an ice bath in a large mixing basin. Turn off the heat and add 2 tbsp sea salt to the boiling water. To stop the cooking process, submerge broccoli in water for 30 seconds, then drain and place in an ice bath. Drain once again.

In a large mixing basin, combine the blanched broccoli, onion, cranberries, pepitas, hemp seeds, and cheese. Stir in the dressing well. Refrigerate until ready to use.
In a chilled big frying pan, place the bacon. Increase the heat to medium/high and cook until the bacon is crispy, flipping often. Drain, set aside to cool, and crumble.
Add crumbled bacon and sliced almonds just before serving.

Notes *As many organic products as possible should be used.*
Calories: 328kcal | Carbohydrates: 12g | Protein: 11g | Fat: 27g | Saturated Fat: 8g | Cholesterol: 38mg | Sodium: 308mg | Potassium: 136mg | Fiber: 1g | Sugar: 9g