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).

Julia Levy
Recipe by Coastal Living September 2016

Gallery

Credit: Greg Dupree; Styling: Lindsey Lower

Recipe Summary

active:
12 mins
total:
25 mins
Yield:
Serves 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

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