Summer Recipe: Broccoli Salad

This delicious broccoli salad makes use of fresh and crisp broccoli and nuts. The recipe uses simple ingredients and is an easy-to-make meal that can be eaten as both a main dish and side dish.

Prep Time: 10 mins | Cook Time: 15 mins | Total Time: 25 mins | Servings: 4

Ingredients

Broccoli Salad

• 1lb broccoli crowns
• 3 tablespoons extra-virgin olive oil
• 3 tablespoons fat free mayonnaise
• 1½ tablespoons apple cider vinegar
• 2 teaspoons Dijon mustard
• 1 teaspoon maple syrup or honey
• 1 garlic clove, minced
• ¼ teaspoon sea salt
• ⅓ cup diced red onions
• ⅓ cup dried cranberries

Smoky tamari almonds

• ½ cup almonds
• ½ cup pepitas
• 1 tablespoon tamari
• ½ teaspoon maple syrup
• ¼ teaspoon smoked paprika

Instructions

1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
2. Chop the broccoli florets into ½-inch pieces and any remaining stems into ¼-inch dice. Peel any woody or course 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 the tamari, maple syrup, and smoked paprika and spread into a thin layer. Bake for 10 to 14 minutes or until golden brown. Remove from the oven and let cool for 5 minutes.
5. Toss the almonds and pepitas into the salad, reserving a few to sprinkle on top. Season to taste and serve.

Recipe & Photo Credit: loveandlemons.com