Broccoli Salad with Sour Cream Dressing
No more boring broccoli! The star of this is the Sour Cream Dressing - creamy and tangy, but made without mayonnaise! The almonds add creamy nuttiness, the shallots add pops of freshness and the bacon....well, we all know bacon makes EVERYTHING better! Use this recipe as a base and add your favourite salad toppings.
Prep Time15 mins
Cook Time3 mins
Total Time18 mins
- 1 large or 2 small heads of broccoli
- 150 g / 5 oz lean bacon, chopped
- 1/4 cup flaked almonds, or other nuts of choice
- 2 shallots / scallions, or red onion, finely chopped
Sour Cream Dressing
- 1/3 cup sour cream (I use low fat)
- 1 tbsp extra virgin olive oil
- 1/4 tsp garlic powder, or 1/2 small garlic clove, minced
- 2 tsp apple cider vinegar, or white wine vinegar
- 2 - 3 tbsp milk, plus more to adjust consistency
- 1 tbsp Dijon mustard
- 3/4 tsp white sugar
- Salt and pepper
Mix the Sour Cream Dressing ingredients together in a bowl. Adjust salt and pepper to taste. and set aside for 20 minutes for the flavours to develop. Use milk to adjust dressing to desired consistency.
Break / cut broccoli into smallish florets. Blanch in boiling water or steam until just cooked - it should still be tender but crisp. Drain in a colander, run under tap water to help cool faster and leave to cool. Shake around in colander occasionally to loosen water caught in the floret heads (watery broccoli salad not nice!).
Toast almonds in non stick skillet over medium high heat until golden. Remove into bowl.
Cook bacon in skillet over high heat until golden. Drain on paper towels.
Place salad ingredients in a bowl. Drizzle over dressing and toss to combine. Transfer to serving bowl.
1. I prefer making this with garlic powder because it's milder and smoother than fresh garlic. But fresh garlic works just fine too, just let the dressing rest for at least 30 minutes.
2. The sour cream can be substituted with yoghurt but you need to use a full fat creamy yoghurt otherwise I find the dressing is too tangy. The alternative is to add more olive oil to get more creaminess into the dressing.
3. Nutrition per serving.
Serving: 170g | Calories: 180kcal | Carbohydrates: 10g | Protein: 11.7g | Fat: 10.7g | Saturated Fat: 2.4g | Polyunsaturated Fat: 8.3g | Cholesterol: 29mg | Sodium: 346mg | Fiber: 3.5g | Sugar: 3.2g