A Broccoli salad you will love

With the warmer weather upon us I have been craving salads. I am not usually a fan of broccoli salad, because many times they are heavy and claggy. If you feel the same way about the traditional broccoli salad I think you might love my fresher take on this salad.

Here’s how:

Cut about 500gr of broccoli into small pieces (so they can be completely coated in dressing), toss them in the dressing and leave them to marinate for at least a few hours. This recipe is all about the dressing. To make the dressing whisk all the ingredients together in a large bowl:

3 Tablespoons of extra-virgin olive oil,
3 Tablespoons of mayo,
1 1/2 Tablespoons of apple cider vinegar,
2 teaspoons of Dijon mustard,
1 teaspoon of honey (if your honey jar is empty you can use syrup or sugar),
1 minced garlic clove,
1/4 teaspoon of sea salt (or to taste) and
1/3 cup of diced onion.

Just before serving sprinkle roasted nuts or seeds over the salad. I used roasted pumpkin, sunflower and sesame seeds. If you are a meat eater add crispy bacon bits or sliced biltong to turn this salad into a meal. This is also a great vegan dish if you use a vegan mayo.

Bon appétit!

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