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This broccoli salad balances crunch, sweetness and creaminess in a compact bowl. Raw broccoli and almonds provide the firm texture, while currants soften the edges with small bursts of sweetness.

The dressing combines yogurt, mayonnaise, honey and vinegar. It is creamy enough to coat the broccoli but still has enough acidity to keep the salad from feeling heavy.

The salad improves after a little time in the refrigerator. Chilling lets the currants soften slightly and the dressing settle into the broccoli while the almonds keep their bite.

Ingredients

• 3 cups broccoli florets
• 1/2 cup red onion, chopped
• 1/4 cup almonds, chopped
• 1/2 cup currants
• 1/2 cup plain light yogurt
• 1/4 cup light mayonnaise
• 2 tablespoons honey
• 1 tablespoon vinegar
• Salt and freshly ground pepper to taste

Method

Toss the broccoli, red onion, almonds and currants together. In a separate bowl, mix the yogurt, mayonnaise, honey and vinegar until smooth. Fold the dressing through the salad, season with salt and pepper, and chill before serving if time allows.