1 head/bunch of broccoli florets, separated

sliced carrots

4 chopped cherry tomatoes

1/4 of a sweet onion, cut into thin slivers

thinly sliced cucumber pieces

sliced almonds or nuts

For the dressing:

1/3 cup of sour cream

3 tablespoons of milk

1/2 teaspoon garlic powder

1 teaspoon apple cider vinegar

1 tablespoon dijon mustard

1 teaspoon olive oil

1/2 teaspoon lawry’s seasoning salt

1/2 teaspoon ground black pepper


Blanch the broccoli florets in hot water for 3 minutes. Drain and run cold water over it. Shake off any excess water.

To a small bowl whisk together all the ingredients for the dressing. Place in the fridge to chill for 30 minutes.

To assemble the salad, add to a big salad bowl the broccoli florets, carrots, onions, tomatoes, cucumbers and nuts.

Drizzle some of the derision over the salad.

You can choose to toss the salad or serve it as is.

Serve with Asian Grilled Chicken.

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Recipe was inspired from






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