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Bring a pot of water to a boil. Blanch the broccoli florets for 2 minutes, then drain and rinse under cold water to stop the cooking process. Set aside.
In a large mixing bowl, combine the blanched broccoli, sliced red onion, halved cherry tomatoes, and toasted almonds.
In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, honey, salt, and black pepper until well combined.
Pour the dressing over the broccoli salad and toss well to coat all the ingredients evenly. Let the salad sit for at least 5 minutes before serving to allow the flavors to meld.

Bring a pot of water to a boil. Blanch the broccoli florets for 2 minutes, then drain and rinse under cold water to stop the cooking process. Set aside.
In a large mixing bowl, combine the blanched broccoli, sliced red onion, halved cherry tomatoes, and toasted almonds.
In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, honey, salt, and black pepper until well combined.
Pour the dressing over the broccoli salad and toss well to coat all the ingredients evenly. Let the salad sit for at least 5 minutes before serving to allow the flavors to meld.