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  • Brittany Aldridge

Broccoli, Almond & Apricot Salad

This delicious salad is packed full of healthy veggies, but bursting with flavour also! Zingy lemon, sweet dried apricots, toasty Almonds and fresh parsley. Everything is roughly chopped then goes straight in the bowl with a zesty dressing. The best part is that you can make and dress this salad ahead of time without anything wilting, so its perfect for entertaining. Please read ahead and let me know what you think!


For the salad:

  • 1 cup of almonds

  • 150 grams of dried apricots, roughly chopped

  • 1 lemon's zest, lemon set aside for dressing

  • 2 broccoli heads, roughly chopped

  • 1/2 cup chopped parsley, divided

For the dressing:

  • 1 lemon's juice

  • 3 tablespoons extra virgin olive oil

  • 1 garlic clove, finely diced

  • 1 teaspoon dijon mustard

  • 1 teaspoon salt

  • 1 teaspoon of honey


  • Toast the almonds in a pan over low heat for about 5 minutes, watch them carefully as you don't want them to burn. After 5 minutes set aside to cool.

  • once the almonds are cool, roughly chop them (its okay if they are all different sizes and a few are left whole!), and add them to your salad serving bowl.

  • Next add dd the chopped broccoli, apricots, lemon zest, and 3/4 of the parsley to the serving bowl, and give it a good mix with your hands until everything is incorporated.

  • In a measuring cup or small bowl, combine all of the dressing ingredients (olive oil, lemon juice, mustard, honey, garlic and salt), and mix well until the dressing is slightly thicker and shiny.

  • Pour the dressing over the salad and stir until all ingredients are well coated. Garnish with the remaining parsley and lemon slices.

  • Serve and enjoy!

Notes: This salad will last up to 4 days in the fridge in an airtight container.

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