Broccoli Salad
Servings: 8 people
FOR THE SALAD
- 2 medium heads (680 grams) broccoli about 1½ pounds; cut into small florets and stems chopped into small pieces
- ½ red onion finely chopped
- ½ cup (50 grams) dried cranberries
- ¼ cup (35 grams) almonds chopped
- ¼ cup (35 grams) seeds sunflower or pumpkin
- ½ packed cup (90 grams) sun-dried tomatoes in oil cut into strips with scissors or chopped
FOR THE DRESSING
- ½ cup (120 grams) vegan mayo or regular mayonnaise
- ½ cup (120 grams) Greek yogurt we use fat-free Greek yogurt. Substitute non-dairy yogurt.
- 2 tablespoons (30 grams) apple cider vinegar
- 1 tablespoon (15 grams) maple syrup or sugar
- 1 teaspoon salt or more to taste
- ⅛ teaspoon black pepper
- BROCCOLI: Rinse and dry 2 medium heads broccoli. Cut them into small bite-size pieces.You can also cut the stem into small pieces. Peel the outer part if it's woody.Add them to a large mixing bowl.
- NUTS & SEEDS: Chop ¼ cup almonds then toast them with ¼ cup seeds in a small skillet for 2 minutes or until they start to brown and pop. Set aside to cool.
- DRESSING: In a small bowl, whisk ½ cup vegan mayo, ½ cup Greek yogurt, 2 tablespoons apple cider vinegar, 1 tablespoon maple syrup, 1 teaspoon salt, and ⅛ teaspoon black pepper.
- SALAD: To the bowl with the broccoli, add ½ red onion (chopped), ½ cup dried cranberries, toasted almonds, seeds, the dressing, and ½ packed cup sun-dried tomatoes in oil drained from their oil and cut into small strips with scissors.
- TOSS: Toss until well combined, then taste and adjust for salt.You can serve immediately. However, the salad is more delicious if the flavors meld for 30 minutes before serving.
