Broccoli Salad with Almond Vinaigrette- anti-cancer recipe- cook for your life

Broccoli Salad with Almond Vinaigrette

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Clock Icon for Prep Time 15 min prep
Person Icon for Serving Size 2 servings
Carrot Icon for Number of Ingredients Size 7 ingredients

I was a strict vegetarian for many years, and during that time, I branched out into making a lot of different dressings to jazz up my salads and add some protein. One of my...


  • 3 cups 1-inch broccoli florets
  • 2 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 2 tablespoons almond butter
  • Salt, to taste
  • 2 tablespoons raisins
  • 3 tablespoons toasted slivered almonds

Nutrition Facts


354 cals


30 g

Saturated Fat

3 g

Polyunsaturated Fat

6 g

Monounsaturated Fat

20 g


19 g


7 g


4 g


10 g


386 mg


  1. Bring 6 cups of salted water to a rolling boil. Drop the broccoli in and boil for 4 minutes or until slightly tender but still crisp. Drain and run the broccoli under cold water. Gently squeeze out the florets and dry with paper towels.
  2. In a medium bowl, whisk together the olive oil, red wine vinegar, almond butter and salt. Stir in the raisins and toasted almonds.
  3. Toss the broccoli in the dressing. Taste for seasoning. Serve immediately at room temperature or store in the refrigerator.

Chef Tips

I like red wine vinegar, but cider vinegar is also very good in this dressing

Registered Dietitian Approved

Our recipes, articles, videos, and more content are reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society.

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