Broccoli with toasted almonds and sea salt

Don’t forget to eat your greens! This month Jo makes it just that bit easier for us to get the benefits of super-nutritious broccoli. This delicious side-dish always goes down well at the villa retreat… even amongst those who aren’t normally keen on broccoli. So even if you’re not a fan (especially if you’re not a fan!) give this a try and let us know what you think. Or if you are already a broccoli lover and have a favourite way to serve it, feel free to share it with us in the comments section. 


A handful of almonds

300g broccoli

Extra virgin olive oil

Sea salt to taste


  1. Chop the almonds coarsely and toast in a dry pan on medium heat until slightly browned. Set aside.
  2. Rinse the broccoli and break into large florets. Steam for 5 minutes. If you don’t have a steamer you can use a small pot with 1cm of water.
  3. Put the broccoli in a salad bowl. Add olive oil and sea salt. Top with toasted almonds. Serve warm or cold.

Recipe nutrition facts

✓  Broccoli gets overcooked easily, and when overcooked it tastes awful and loses nutrients. It should maintain its fresh green colour after being cooked.

✓  Apart from being packed with vitamins and minerals, broccoli has antioxidant properties.

✓  Broccoli has more vitamin C than many citrus fruits.

✓  It has almost as much calcium as whole milk, and the calcium is better absorbed.

✓  The most powerful nutritional value of broccoli comes from the isothiocyanates it contains. Isothiocyanates are a class of very potent anti-carcinogens (cancer-fighting substances).

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About the author

Jo DombernowskyJo Dombernowsky is the resident chef and nutrition advisor for Azul Yoga & Pilates Retreat. She runs nutrition workshops, detox retreats and special nutrition holidays and is the author of the highly acclaimed cookbook ‘Truly healthy, truly delicious’. Jo is also an inspirational Pilates teacher and her all-round healthy approach to life is clear to see!