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Broccoli Crunch Salad with Marcona Nut + Fruit Blend

Broccoli Crunch Salad with Marcona Nut + Fruit Blend

  • 15 minutes
  • 12 ingredients
  • Almonds
  • Easy
  • servings
  • Update Ingredients

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

  1. 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.
  2. Add to a large bowl with the broccoli, Diamond of California Heirloom Nut + Fruit Marcona Blend, herbs, green onions, and lemon zest.
  3. 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.
  4. Refrigerate for one hour, then serve.
RECIPE CONTRIBUTED BY HEARTBEET KITCHEN

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