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Broccoli, green bean, bacon and almond salad

  • 0:10 Prep
  • 0:10 Cook
  • 6 Servings


  • 3 cups broccoli florets
  • 100g green beans, trimmed
  • 4 rashers bacon, rind removed and thinly sliced
  • 1/4 cup (35g) slivered almonds
  • 3/4 cup buttermilk
  • 2 tablespoons whole egg mayonnaise
  • 1 small garlic clove, crushed
  • 2 tablespoons chopped chives
  • salt and cracked black pepper


  • 1
    Blanch the broccoli in a large saucepan of boiling water then remove with a slotted spoon and plunge into iced water. Drain and set aside.
  • 2
    Blanch the beans in the same saucepan then remove from the pan and plunge into iced water. Drain and set aside with the broccoli.
  • 3
    Heat a non-stick frying pan over medium-high heat and spray with oil spray. Cook the bacon for 3-4 minutes or until golden and crisp. Remove and drain on paper towel. Wipe the pan out then return to the heat and toast the almonds for 1-2 minutes or until golden.
  • 4
    To make the dressing, place the buttermilk, mayonnaise, garlic, chives, salt and pepper in a bowl and whisk until well combined.
  • 5
    To serve, place the broccoli, beans, bacon and almonds in a serving bowl and toss gently to combine. Drizzle with the dressing and serve.

Source: taste.com.au


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