Broccoli Salad
Prep Time
10 minutes
Prep Notes
This broccoli salad recipe is the perfect easy cookout side dish! Tangy, refreshing and full of yummy sweet/salty flavor, it's a lighter version of the classic recipe made with less mayo and no sugar, meat or dairy.
Cooking Time
15 minutes
Yields
4-6 servings
Ingredients
1 pound broccoli crowns
3 tbsp extra-virgin olive oil
3 tbsp mayo (I like Primal Kitchen)
1 1/2 tbsp apple cider vinegar
2 tsp Dijon mustard
1 tsp maple syrup or honey
1 garlic clove minced
14 tsp sea salt, more to taste
1/3 cup diced red onions
1/3 cup dried cranberries
Smoky tamari almonda
1/2 cup almonds
1/2 cup pepitas
1 tbsp tamari
1/2 tsp maple syrup
1/4 tsp smoked paprika, more to taste
Directions
1. Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
2. Chop the broccoli florets into 1/2 inch pieces and any remaining stems into 1/4 inch dice. Peel any woody or coarse parts from the stem first.
3. In the bottom of a large bowl, whisk together the olive oil, mayo, apple cider vinegar, mustard, maple syrup, garlic and salt. Add the broccoli, onions and cranberries and toss to coat.
4. Place the almonds and pepitas on the baking sheet, toss with tamari, maple syrup and smoked paprika and spread into a thin layer. Bake 10 - 14 minutes or until golden brown. Remove from the oven and let cool for 5 minutes (they'll get crisper as they sit).
5. Toss the almonds and pepitas into the salad, reserving a few to sprinkle on top.
Season to taste and serve.
Notes
Chop the florets into roughly 1/2 inch pieces. Dice the stem into smaller 1/4 inch pieces.
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