Crunchy Broccoli Salad
Serves 6
Salads & Sides
Vegetarian
Gluten Free
Crowd Pleasers
Easy, delicious and very nutritious, this healthy salad is great with any meat or even a red thai chicken or fish curry.
Ingredients
- 4 cups of broccoli florets, blanched in salted water
- ¼ cup of dried cranberries, roughly chopped
- ¼ cup dried apricots, roughly chopped
- ½ cup of slivered almonds
- ½ cup of whole egg mayonnaise
- 1 tablespoon honey
- 1 tablespoon tahini paste
- 1 teaspoon turmeric powder
- 1½ tablespoons of white vinegar
Cooking Steps
1
To begin, bring a large pot of water to the boil, salt the water with a generous pinch of salt.
2
While water is boiling, remove the stem from broccoli and cut broccoli into small to medium florets.
3
Using a small mixing bowl, combine; mayonnaise, honey, tahini, vinegar and tumeric powder. Whisk until all ingredients are combined to form the salad dressing, set aside.
4
When water has boiled add broccoli and cook on high for 6 minutes. After 6 minutes, drain broccoli and lay on a flat tray to cool broccoli and stop any further cooking (you want the broccoli to be blanched only and not soft).
5
While broccoli is cooling, combine almonds, chopped cranberries and apricots in another small bowl and set aside.
6
When broccoli has cooled to room temperature, toss nut & dried fruit mix through the broccoli.
7
Finally pour dressing over the broccoli salad and gently toss to combine, making sure dressing, nuts and dried fruits and evenly distributed.
I like to serve this salad on a medium sized, flat platter. A very pretty and tasty dish to serve with salmon or any meat, poultry or fish.