Broccoli Salad
Servings: 8 people
- 2 medium heads (680 grams) broccoli about 1½ pounds; cut into small florets and stems chopped into small pieces
- ½ (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 (1 teaspoon) salt or more to taste
- ⅛ teaspoon (⅛ teaspoon) black pepper
- Chop the broccoli – Rinse, dry, and cut 2 medium heads broccoli into small, bite-sized florets. Peel and chop the stem if needed. Add to a large bowl.
- Toast the nuts & seeds – Chop ¼ cup almonds. Toast almonds and ¼ cup seeds seeds in a skillet over medium heat for about 2 minutes, stirring often, until golden. Let cool.
- Make the 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.
- Assemble the salad – Add ½ red onion, ½ cup dried cranberries, toasted nuts and seeds, and sun-dried tomatoes to the broccoli. Pour the dressing on top and toss to coat. Serve immediately or chill for 30 minutes for extra flavor.
