*0354kcal[9.3][10/10]* Broccoli Salad with Almonds and Cranberries

America's Test Kitchen - Nutritious Delicious. A backyard barbecue favorite, broccoli salad should be a nutritious alternative to potato salad, thanks to its combination of crisp broccoli, dried fruit, and nuts. The problem lies in a heavy hand with mayonnaise (and often sugar), yielding a dressing that overwhelms everything else. We found a more nutritious option in creamy, heart-healthy avocado. Whizzed with lemon juice and zest, a little olive oil, and aromatic garlic, it produced a smooth dressing that let the broccoli shine. Most recipes use raw broccoli, but we got better texture and flavor by quickly steaming and then shocking it in ice water to lock in color and nutrients. Steaming also allowed us to cook the tougher broccoli stalks, leaving nothing to waste. By placing the chopped stalks in a little boiling water and perching the florets atop to steam, we ensured that both became tender at the same time. Drying the broccoli in a salad spinner helped to avoid a watery salad. To finish, we added toasted almonds for crunch and dried cranberries for brightness. A sprinkle of fresh tarragon brought everything together. Be sure to set up the ice water bath before cooking the broccoli stems and florets, as plunging them in the cold water immediately after cooking retains their bright green color and ensures that they don’t overcook.

Great

% Daily Values based on a 2,000 calorie diet