Name: Broccoli Crunch Salad
Prep time: 15 min
Total time: 45 min
Yield: About 6 cups
Ingredients: 5 cups broccoli florets, chopped small; 1 cup shredded carrots; ½ cup red onion, thinly sliced; ½ cup roasted sunflower seeds; ½ cup chopped almonds or pecans; ½ cup dried unsweetened cranberries or chopped dates (optional); 4 slices cooked bacon, crumbled (optional); ½ cup shredded sharp cheddar cheese (optional); For the dressing: ¾ cup plain Greek yogurt; For the dressing: 2 tablespoons mayonnaise; For the dressing: 1 tablespoon apple cider vinegar; For the dressing: 1 tablespoon Dijon mustard; For the dressing: 1 tablespoon olive oil; For the dressing: 1 small garlic clove, minced; For the dressing: salt and pepper to taste; For the dressing, optional: squeeze of lemon juice for brightness

A dark bowl of broccoli salad with shredded cheddar, red onion and bacon

A good fit for older adults because it combines fiber, protein, healthy fats, and plenty of texture without relying on added sugar.

Optional Add-Ins

Diced chicken for extra protein
Chickpeas for more fiber
Cauliflower mixed with the broccoli
Fresh herbs like dill or parsley

— Kristen

Ingredients

Nutrition per serving

Calories: 230
Protein: 10 g

Serving: 1 cup (1/6 of the recipe). Estimated from USDA values for the ingredients listed, so your numbers will vary with the brands you use.

Instructions

Chop the broccoli into small bite-sized pieces and place in a large bowl.
Add carrots, onion, seeds, nuts, and any optional ingredients.
In a separate bowl, whisk together all dressing ingredients until smooth.
Toss salad with dressing until evenly coated.
Refrigerate for at least 30 minutes before serving so the broccoli softens slightly and the flavors blend.