No need for steaming, roasting or sautéing with this Fresh Broccoli Salad. It’s all in the name – fresh ingredients, easy to throw together and so, marvelously delicious. Make a batch or two ahead of time, to marry all the flavors, and then you’ll be set for fresh greens for the week.
FRESH BROCCOLI SALAD
Vegan, gluten-free, dairy-free, egg-free
Recipe by Jentry Lee Hull
Yields about 8 half cup servings
INGREDIENTS
- 3 heads broccoli, trimmed and cut into bite-sized pieces
- 1 bell pepper, seeded and small diced (¼in. x ¼in.)
- 1 medium tomato, small diced
- 3-4 carrots, shredded
- ½ medium red onion, small diced
- 1-15oz. can chickpeas, drained and rinsed
- ½ cup vegan mayo
- 2 Tbsp. Dijon mustard
- 1 Tbsp. apple cider vinegar
- Juice from ½ lemon
- Juice from 1 orange
- ½ tsp. paprika
- ½ tsp. salt, or to taste
- freshly ground pepper, to taste
- ¼ cup sliced almonds, for garnish
METHOD
- Trim broccoli, cut florets from stem and chop into smaller, bite-sized pieces. Thoroughly rinse and drain.
- In a large bowl, combine broccoli, diced bell pepper, diced tomatoes, shredded carrots, diced onion, and chickpeas.
- In a separate container, whisk together mayo, Dijon mustard, apple cider vinegar, lemon juice, orange juice, paprika, salt, and pepper. Adjust seasoning to taste.
- Combine liquid mixture with veggies in large mixing bowl, toss to evenly coat. Add sliced almonds.
- Cover and let sit in the fridge for at least one hour to get all the flavors going.
- Serve chilled.
- Store leftovers in an airtight container in the fridge for up to 5 days.
Trim broccoli, cut florets from stem and chop into smaller, bite-sized pieces. Thoroughly rinse and drain.
In a large bowl, combine broccoli, diced bell pepper, diced tomatoes, shredded carrots, diced onion, and chickpeas.
In a separate container, whisk together mayo, Dijon mustard, apple cider vinegar, lemon juice, orange juice, paprika, salt, and pepper. Adjust seasoning to taste.
Combine liquid mixture with veggies in large mixing bowl, toss to evenly coat. Add sliced almonds.
Cover and let sit in the fridge for at least one hour to get all the flavors going.
Serve chilled.
Store leftovers in an airtight container in the fridge for up to 5 days.
Thrive on,
Coach Jentry