Broccoli and almond salad

Broccoli and almond salad is a great way to enjoy crunchy vegetables with a nutty twist! Here’s a simple recipe:

Ingredients:

• 4 cups broccoli florets (about 1 large head of broccoli)
• 1/2 cup sliced almonds (toasted if preferred)
• 1/4 cup red onion, finely chopped
• 1/4 cup dried cranberries or raisins (optional for a bit of sweetness)
• 1/4 cup shredded Parmesan cheese (optional)
• 1/4 cup olive oil
• 2 tbsp lemon juice (or white wine vinegar)
• 1 tbsp honey or maple syrup (optional for a touch of sweetness)
• Salt and pepper to taste

Instructions:

1. Prepare the Broccoli:

   • Steam or blanch the broccoli florets until they are bright green and tender-crisp (about 3-4 minutes). If you prefer a raw salad, you can skip this step.
   • After cooking, immediately transfer the broccoli to a bowl of ice water to stop the cooking process. Drain and pat dry.

2. Prepare the Dressing:

   • In a small bowl, whisk together the olive oil, lemon juice, honey (if using), salt, and pepper until well combined.

3. Assemble the Salad:

   • In a large salad bowl, combine the broccoli, sliced almonds, red onion, dried cranberries or raisins (if using), and shredded Parmesan cheese (if using).
   • Drizzle the dressing over the salad and toss to coat evenly.

4. Serve:

   • You can serve immediately or chill in the refrigerator for a bit to let the flavors meld.

This salad is a great side dish or light lunch and can also be topped with grilled chicken or tofu for a complete meal. Enjoy!