Broccoli Salad with Agave-Toasted Walnuts

broccoli-salad-with-agave-toasted-walnuts-01

We got news yesterday that my daughter was accepted to her first choice University. It is a very exciting time in our house and we have a lot of planning to do for the next few months.

My husband went out to the local grocery store and got her a lovely bouquet of flowers, a beautiful card and a few bunches of fresh broccoli. A very random purchase but I thought a fresh salad and BBQ would be the perfect way to celebrate my daughters recent accomplishments. She loves veggies and chicken so i put together this salad and my hubby got busy with the BBQ.

This salad came together in 15 minutes. It made a lovely main dish but was a perfect accompaniment to the piping hot BBQ meal as well.

When preparing the salad, perhaps the trickiest part is toasting the walnuts. I would highly suggest that you keep a close eye on the walnuts as you toast them ad they will burn very easily. They will also cool fairly quickly and I learned this the hard way. Once they are cool they will stick hard and fast to the bottom of the pan so instead of smashing them up into little crumbs to remove from the pan I turned the heat to low and remelted them. I was then able to turn them out onto the parchment paper to cool again.

I chose to only use the tops of the broccoli this time but feel free to use the stems as well.

There are 10.4g net carbs and 3 Weight Watchers points per serving.

broccoli-salad-with-agave-toasted-walnuts-02

Broccoli Salad with Agave-Toasted Walnuts Recipe

By kimmy Published: May 1, 2015

  • Yield: 8 Servings
  • Prep: 10 mins
  • Cook: 5 mins
  • Ready In: 15 mins

Calories: 118 | Fat: 7.4 g | Protein:2.7 g | Carbs: 11.9 g | Fibre: 1.5 g |WW Points: 3

Ingredients

Instructions

  1. To prepare the walnuts: Add all ingredients for the walnuts to a small pot and heat over medium.
  2. Cook 5 to 8 minutes until mixture is very bubbly and walnuts have caramelized and turned golden-brown. Be careful not to burn. Turn walnuts out on parchment paper to cool. (don't leave themin the pot as they will stick). Chop the walnuts when cool enough to handle.
  3. For the salad: Chop the broccoli crowns into small florets. Put the florets in a large serving bowl.
  4. In a small bowl, stir together the yogurt, lemon zest and juice, agave and salt.
  5. Pour this mixture over the broccoli and stir well to coat all of the broccoli with dressing.
  6. Add the red onion, blueberries, dried cranberries, and toasted walnuts. Toss everything together and serve.
By | 2017-09-25T16:21:15+00:00 May 1st, 2015|Recipes, Salads, WW Friendly|

About the Author:

Hello and thanks for popping by! My name is Kim and I love to cook low carbs recipes, desserts, salads and soups. I am always on the hunt for new recipes to make over. My husband Paul was diagnosed with slow onset Type 1 diabetes (LADA) over 5 years ago so we were forced to change the way we did things when it came to cooking. We have always been a healthy and active family. I play soccer, we both run 3-4 times per week and walk 5km most week days after dinner. Our kids play soccer and rugby and are no strangers to a healthy lifestyle. Spending time in the kitchen is always time well spent in my humble opinion and I love to share my cooking successes with you here. There may be hiccups along the way but we keep going and I hope our passion for food translates to your kitchen. Feel free to explore and remember to check us out on Face Book, Twitter, Instagram and Flickr.

Leave A Comment