Crispy bacon chopped and paired with fresh al dente broccoli florets, combined with rich velvety Greek yoghurt and laced with spicey red onion and tangy garlic, finished with a sprinkle of pomegranate seeds adding an exciting texture.
For the salad dressing:
1 cup (285g) Greek yogurt
4 tbsp. apple cider vinegar
1 clove garlic, minced
salt & pepper
For the salad:
1 broccoli head, cut into bite-size florets
1 pomegranate, seeded
⅓ cup (50g) almonds, chopped
½ small red onion, diced
6 bacon rashers
Place all the ingredients for the salad dressing into a medium sized bowl. Season to taste with salt and pepper, give a good stir to combine and set aside until needed.
Bring a pot of water to the boil and cook the broccoli florets for 3-4 minutes, until just tender, then rinse in cold water, drain and place in a serving bowl.
Cook the bacon on a dry, non-stick pan over medium heat until brown and crispy. Set aside to cool, then break into smaller pieces.
Add the pomegranate seeds, almonds, onion and crispy bacon to the serving bowl. Drizzle with the salad dressing and mix until well combined. To serve, season with freshly ground black pepper.
* If applicable; this ingredient is free from gluten/gliadin and other major troublesome components, but may slow down any intended weight loss if consumed regularly due to it’s possible affect on blood sugar, and consequently fat metabolism. Either omit it, or use minimally during any weight loss phase for maximum results. Nutritional content is per serving.
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