Cranberry-Almond Broccoli slaw

Wellness tip- When baking, substitute a 1:1 ratio of avocado instead of butter. Avocado is a healthy fat and can dramatically improve the nutritional content, without sacrificing the flavor.


Are you going to a BBQ or pot luck soon? Sometimes it can be tough to eat healthy at a BBQ, which is why I usually bring some type of veggie plate. This cranberry-almond broccoli slaw avoids the big globs of mayo, and replaces most of it with high protein greek yogurt. Add in some chopped up almonds and broccoli, and you have a sneakily healthy dish that people will love. This recipe is courtesy of Photo courtesy of Iain Bagwell Styling: Heather Chadduck Hillegas

Cooking Light: May: Amazing Recipe Makeover
Broccoli Salad

Serves 8


1/4 cup finely chopped red onion
1/3 cup canola mayonnaise
3 tablespoons 2% reduced-fat Greek yogurt
1 tablespoon cider vinegar
1 tablespoon honey
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 cups coarsely chopped broccoli florets (about 1 bunch)
1/3 cup slivered almonds
1/3 cup dried cranberries

1. Soak red onion in cold water for 5 minutes; drain.

2. Combine mayonnaise and next 5 ingredients (through pepper), stirring well with a whisk. Stir in red onion, broccoli, and remaining ingredients. Cover and chill 25 minutes before serving.

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