broccoli

Broccoli and Radish Slaw

Broccoli and Radish Slaw

  • 1  head broccoli
  • 1 cup radish, thinly sliced
  • 1 medium shallot, minced
  • 1/4 cup Greek yogurt
  • 3 tablespoons mayonnaise
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon ground chipotle powder
  • Salt and pepper, to taste
  1. Trim away and discard all but about 2 inches of the broccoli stalk.
  2. Separate the heads from the stalks. Thinly slice the stalks and broccoli heads into 1/4-inch thick slices then roughly chop.
  3. Whisk together the yogurt, mayonnaise, apple cider vinegar, and spices. Taste and adjust seasoning. 
  4. Combine the broccoli, radish and shallot and toss to coat.
  5. Serve immediately.
 
 

Greek Broccoli Salad

Greek Broccoli Salad

For the Salad

  • 1 head of broccoli, florets removed and sliced into bite-sized pieces
  • ¼ cup shallot, chopped
  • ¼ cup kalamata olives, thinly sliced
  • ¼ cup crumbled feta cheese
  • ⅓ cup sun-dried tomatoes in oil, drained and roughly chopped
  • ¼ cup slivered almonds

For the Dressing

  • ¼ cup olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon honey
  • 1 clove garlic, minced
  • 1 teaspoon Dijon mustard
  • ½ teaspoon dried oregano
  • ¼ teaspoon salt
  • Pinch red pepper flakes
  1. Toss together the broccoli, sun-dried tomatoes, shallot, feta, olives and almonds in a large salad bowl.
  2. Whisk together all of the dressing ingredients in a small bowl.
  3. Drizzle the dressing over the salad and toss well.
  4. Let the salad rest on the countertop for 30 minutes before serving to bring all the flavors together.