April 20th, 2024
Recipes
Raw Broccoli Crunch Salad
Valentina P
- Difficulty
•
- Time 15"
Crunchy raw broccoli paired with nutty granola (yes, granola), chewy dried cranberries, and a simple mustard dressing. It's the perfect no-cook side dish.
How To MakeDiet Type: Plant-based
Shopping List
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For the Salad
- 2 1/2 cups raw broccoli florets (about 6 ounces)
- 1/2 cup maple almond granola (store-bought or grain-free rosemary granola)
- 2 tablespoons dried cranberries For the Dressing
- 3 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1/2 tablespoon dijon mustard
- 1/2 tablespoon honey or maple syrup
- salt and pepper, to taste
Instructions
- Step 1: Chop the broccoli into very small 1/2-inch to 1-inch pieces. For any thick stalk pieces, peel them well before chopping.
- Step 2: Combine all of the dressing ingredients in a small bowl. Set aside.
- Step 3: Add the chopped broccoli, granola, and cranberries to a mixing bowl. Pour in the dressing and stir to combine. The dressing will work as a marinade to help soften the raw broccoli. This salad actually improves after it has rested in its marinade for a while.
- Serve: Enjoy at room temperature or chilled.
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What you should eat next
Raw Broccoli Crunch Salad
PT15M 2 1/2 cups raw broccoli florets (about 6 ounces) 1/2 cup maple almond granola (store-bought or grain-free rosemary granola) 2 tablespoons dried cranberries 3 tablespoons olive oil 1 tablespoon apple cider vinegar 1/2 tablespoon dijon mustard 1/2 tablespoon honey or maple syrup salt and pepper, to taste Gluten Free Paleo Vegan Low-Carb 2 Servings
Ingredients:
, chewy dried cranberries, and a simple mustard dressing. It)
, chewy dried cranberries, and a simple mustard dressing. It)
, chewy dried cranberries, and a simple mustard dressing. It)