Broccoli and Québec apple salad

Food and nutrition


Preparation:10 minutes
Published on 21 October 2015
by Jonathan Garnier


  • 45 ml (3 tablespoons) plain yogurt
  • 60 ml (4 tablespoons) olive oil
  • 30 ml (2 tablespoons) white balsamic vinegar
  • 1 clove garlic, chopped
  • 1L (4 cups) broccoli heads
  • 2 Honeycrisp apples, diced
  • 250 ml (1 cup) cherry tomatoes
  • 1 red onion, in thin slices
  • 250 ml (1 cup) croutons
  • 125 ml (1/2 cup) almonds or hazelnut, toasted and crushed
  • Salt and pepper to taste


  1. In a bowl, mix together the yoghurt, olive oil, balsamic vinegar and garlic. Season with salt and pepper.
  2. Add the broccoli, apples, tomatoes and onion. Mix everything together and garnish with croutons and toasted nuts.


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Jonathan Garnier
Chief co-owner of La Guilde Culinaire, judge and host of Ça va chauffer!, and written media, radio and television collaborator