Finely chop the broccoli florets by hand, or run through a mandoline. Trim the stems by removing the coarse exterior with a chef's knife or peeler. Finely chop or slice in a mandoline. Add to a large mixing bowl along with the radishes, jalapeno, raisins, mint, yogurt, mayo, lemon juice, and salt. Toss until the yogurt sauce is well distributed. Taste for seasoning.

Transfer to a serving platter and garnish with the toasted almonds.