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Broccoli Salad with Cider Dressing

Photo: Greg Dupree; Styling: Lindsey Lower

Active time 12 mins
Total time 25 mins

Serves 8

Add some protein—like grilled chicken or shrimp or quinoa, for example—and pack it up for a quick lunch at work, on the beach, or, really, any on-the-go meal. Why soak the red onion, you ask? Well, it tames the onion's often overpowering pungency and spiciness, making it better suited for the salad. Use full-fat Greek yogurt here for the best consistency and flavor (non-fat has a tendency to taste watery).


  • 1/2 cup plain Greek yogurt
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon lemon zest plus 1 tsp. fresh lemon juice
  • 1 teaspoon kosher salt
  • 3/4 teaspoon black pepper
  • 4 heads broccoli, stems trimmed
  • 1/2 cup thinly sliced red onion, soaked in warm water and drained
  • 3/4 cup chopped fresh flat-leaf parsley
  • 1/2 cup roasted, salted almonds, coarsely chopped
  • 1/4 cup chopped fresh dill

How to Make It

  1. Stir together yogurt, olive oil, vinegar, lemon zest, lemon juice, salt, and pepper in a bowl. Chill until ready to use. Fill a large bowl with ice water.

    Chopping Onion
  2. Cut each head of broccoli in half lengthwise. Bring 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Arrange the broccoli halves, cut side up, in basket. Cover and steam until tender-crisp, 6 to 7 minutes. Transfer broccoli to ice water bath, and let sit until chilled, about 3 minutes. Drain well. Cut the florets and stems into bite-size pieces to equal about 8 cups.

  3. Combine broccoli and onion in a large bowl; toss with dressing. Add parsley, almonds, and dill; gently toss.