BROCCOLI SALAD
I really enjoy rediscovering recipes that I grew up with and realizing that they’re Paleo. My mom used to make this salad whenever we’d have people over for a casual summer party, and even though it wasn’t my favorite as a kid, it’s one of my favorites now. There’s just something about the combination of broccoli and mayo that I love—I actually dip steamed broccoli in mayo all the time! The next time you’re making mayonnaise, prepare a double batch, and you’ll be ready to whip this salad up in no time. SERVES 4
PREP TIME: 10 minutes, plus 20 minutes to rest
COOK TIME: None
FOR THE DRESSING
½ cup Homemade Mayo (here)
¼ red onion, finely diced
1 tablespoon red wine vinegar
2 teaspoons honey
Pinch salt
Pinch freshly ground black pepper
FOR THE SALAD
1 large head broccoli, cut into bite-size pieces
½ cup dried cranberries
½ cup toasted almonds (see here)
TO MAKE THE DRESSING
In a small bowl, stir well to combine the Homemade Mayo, red onion, vinegar, honey, salt, and pepper. Set aside.
TO MAKE THE SALAD
- In a large bowl, toss the broccoli and cranberries with the dressing. Top with the toasted almonds.
- If possible, wait about 20 minutes before serving to allow the dressing to fully combine with the broccoli.
VARIATION 1 BROCCOLI SALAD WITH RAISINS: Swap the cranberries for raisins if you’re looking for a less tart version.
VARIATION 2 BACON-BROCCOLI SALAD: Mix 3 or 4 cooked and crumbled slices bacon into the dressing before tossing.
