About the Recipe
Chucky, fresh, and full of flavor, this broccoli salad hits that perfect sweet + salty combo and works as a side or a high-protein meal when your add chicken or tofu.
Ingredients
450g broccoli crowns
3 tablespoons extra-virgin olive oil
3 tablespoons Greek Yougurt - Chobani
1½ tablespoons apple cider vinegar
2 teaspoons Dijon mustard
1 teaspoon maple syrup or honey
1 garlic clove, minced
¼ teaspoon sea salt, more to taste
⅓ cup diced red onions
⅓ cup dried cranberries
½ cup almonds
½ cup pepitas
Preparation
Step 1: Steam in a large sauce pan - broccoli for 3mins.
Step 2: In the bottom of a large bowl, whisk together the olive oil, mayo, apple cider vinegar, mustard, maple syrup, garlic, and salt.
Step 3: Add the broccoli, onions, and cranberries and toss to coat.
Step 4: Toss the almonds and pepitas into the salad, reserving a few to sprinkle on top. Season to taste and serve.
Note: I grill 150g of chicken breast and add to salad for extra protein