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Broccoli Crunch Salad with Marcona Nut + Fruit Blend
- 15 minutes
- 12 ingredients
- Almonds
- Easy
- servings
Ingredients
- 10 spears of asparagus, cut into 1-inch diagonal pieces (woody ends removed)
- 1 medium head of broccoli, stems mostly removed and cut into florets
- 1 package Diamond of California Heirloom Nut + Fruit Marcona Blend
- 1/4 cup each, chopped parsley and basil
- 2 green onions, white and green parts
- zest of one lemon
- Dressing
- 1/3 cup mayonnaise
- 1/4 cup full-fat greek yogurt
- 2 tbsp white wine vinegar
- 1/2 tbsp honey
- 1/4 tsp sea salt
- 1/4 tsp black pepper
The Steps
- Bring a pot of boiling, salted water to boil. Add the asparagus and cook for 2 minutes, then blanch in an ice water bath for 5 minutes. Drain asparagus and dry off as best you can with a kitchen towel.
- Add to a large bowl with the broccoli, Diamond of California Heirloom Nut + Fruit Marcona Blend, herbs, green onions, and lemon zest.
- For the dressing: whisk mayo, yogurt, vinegar, honey, salt and pepper. Taste and adjust if needed. Pour dressing onto vegetables and stir to thoroughly coat.
- Refrigerate for one hour, then serve.
RECIPE CONTRIBUTED BY HEARTBEET KITCHEN
