Creamy Broccoli Cauliflower Salad
A refreshing medley of tender vegetables enrobed in a tangy, Greek yogurt-based dressing. This salad delivers crisp textures and vibrant flavors, perfect as a light side dish or a standalone lunch. Prepared in under 30 minutes.
Ingredients
- 1½ cups full-fat plain Greek yogurt
- 1 large carrot peeled and grated
- ⅓ cup grated Parmesan cheese
- 2 –3 garlic cloves finely minced
- 1 medium head cauliflower chopped into florets
- 1 medium head broccoli chopped into florets
- ¼ cup pumpkin seeds
- 1 teaspoon dried oregano
- Sea salt and black pepper to taste
Instructions
- Pour approximately one inch of water into a medium saucepan fitted with a steamer basket and bring to a boil.
- Introduce the broccoli and cauliflower to the steamer, cover the pot, lower the heat to medium, and steam for about 5 minutes, or until fork-tender.
- In a large mixing bowl, combine the Greek yogurt, minced garlic, oregano, salt, and pepper, whisking until smooth and evenly blended.
- Incorporate the steamed broccoli and cauliflower along with the grated carrot and Parmesan into the yogurt mixture, stirring until thoroughly coated.
- Finish by scattering the pumpkin seeds over the salad before serving.
Notes
Store in an airtight container in the refrigerator for up to 5 days. Not suitable for freezing.
For a finer texture, dice the vegetables smaller.
Serve either chilled or slightly warm.
Optional additions include diced cucumbers, cherry tomatoes, or chopped celery for extra crunch.
For a finer texture, dice the vegetables smaller.
Serve either chilled or slightly warm.
Optional additions include diced cucumbers, cherry tomatoes, or chopped celery for extra crunch.