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Broccoli, cranberry and almond salad

Broccoli, cranberry and almond salad

Blanched broccoli with toasted almonds, dried cranberries and a lemon dressing.

Active time20 min

Cooking5 min

Total30 minResting : 10 min

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Ingredients

  • 500 g broccoli
  • 60 g almonds
  • 80 g dried cranberries
  • 40 ml olive oil
  • 30 ml lemon juice

Preparation

  1. Wash the broccoli and divide into small florets. Blanch for 4 to 5 minutes in simmering water, cool under cold water, then drain well.

    500 g broccoli
    • knife
    • saucepan
    • colander

  2. While the broccoli is cooking, toast the almonds in a dry pan for 3 minutes, then roughly chop them.

    60 g almonds
    • frying pan
    • knife

  3. Mix the broccoli, dried cranberries and almonds with the oil and lemon juice. Leave to stand for 10 minutes before serving.

    80 g dried cranberries
    40 ml olive oil
    30 ml lemon juice
    • mixing bowl

Allergens

  • Tree nuts

Composition to check for: Celery, Crustaceans, Eggs, Fish, Gluten, Lupin, Milk, Molluscs, Mustard, Peanuts, Sesame, Soy, Sulphites.

Sources and credits

Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms

Au Menu · AI-generated illustration

Broccoli, cranberry and almond salad