Danielle McCarthy

Food & Wine

Broccoli and almond salad

Broccoli and almond salad

The broccoli and almonds in this salad are full of easily absorbable magnesium and calcium, and paired with a creamy tahini salad dressing, it’s a bonebuilding and calming treat! The radishes add colour and crunch. You can also add a thinly sliced red capsicum (bell pepper), for a bit of extra colour and nutrition.

Serves: 4


  • 1 small head broccoli, cut into florets and lightly steamed or blanched
  • 1 bunch spring onions (scallions), thinly sliced
  • 1 small head butter lettuce, washed and torn into pieces
  • 1 bunch radishes, washed and sliced into strips
  • 1 small red (Spanish) onion, thinly sliced
  • 1 cup almonds, cut into slivers or coarsely chopped

  1. Add all the vegetables to a large bowl and gently toss until combined.
  2. Sprinkle the almonds over the top or serve them separately in a bowl.
  3. Pour the tahini dressing (or any creamy dressing of your choice) over the salad just before serving or serve it separately as well.
Feed Your Brain Cover (3)

Extracted from Feed Your Brain by Delia McCabe (Exisle 2016). Photography by Vanessa Russell. Available from www.exislepublishing.com.au and wherever great books are sold.

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