Broccoli Antioxidant Salad
Photo: Marina Delio

Serves 4


  • 1/4 cup nonfat plain Greek yogurt
  • 1 Tbsp. Dijon mustard
  • 1 tsp. lemon juice
  • 1 tsp.honey
  • 2 cups broccoli florets
  • 1 cup grapes
  • 1 carrot, sliced
  • 1 celery stalk, sliced
  • 1 avocado, peeled, pitted, and sliced
  • 1 green onion, sliced
  • 1/4 cup toasted walnut pieces
  • Salt and freshly cracked pepper to taste


For the dressing, in a small bowl stir together the yogurt, mustard, lemon juice, and honey. Set aside.

Bring 3/4 of an inch of water to a simmer in a large saucepan with a steamer basket. Add the broccoli, cover, and cook until tender-crisp, about 2 minutes. Immediately transfer the broccoli to ice water to stop the cooking. Drain and pat the cooled broccoli dry with a paper towel.

Place the broccoli in a medium bowl. Add the grapes, carrot, celery, avocado, green onion, and walnuts. Pour the dressing over broccoli mixture and toss to coat. Season to taste with salt and pepper.

From The Yummy Mummy Kitchen: 100 Effortless and Irresistible Recipes to Nourish Your Family with Style and Grace (HarperCollins) by Marina Delio.

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